Dairy-free gluten-free tuna casserole

healthy tuna casserole! gluten-free and dairy-free

This healthy tuna casserole is gluten-free, dairy-free, and high in protein! It’s a perfect family and kid-friendly dinner for a busy weeknight. This casserole is made from pantry staples and is a great make-ahead dinner option.



8 oz gluten-free pasta (we used Banza) cooked almost all the way and drained

8 oz sliced mushrooms

1/2 sweet onion

3 cloves minced garlic

1 tablespoon vegan butter (or regular)

1 tablespoon gluten-free flour

1 cup almond milk

1 teaspoon Dijon mustard

10 oz frozen peans

2 5-oz cans of tuna

8 oz shredded vegan cheddar cheese


  1. Preheat the oven to 375 and spray a baking dish (9×13) with nonstick spray
  2. In a large pot, sauté the mushrooms in a little olive oil with salt and pepper for 3-5 minutes, until soft.
  3. Stir in the onion and garlic and sauté until fragrant, about one minute.
  4. Add the butter, flour, and stir well. Add the almond milk and bring up to a boil, whisking until there are no lumps. Stir in the Dijon and remove from the heat.
  5. Add in the tuna, noodles, peas, and cheddar, reserving extra cheese to sprinkle on top. Season well with salt and pepper.
  6. Bake uncovered for 15-20 minutes until bubbly.

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