Healthier Tuna Noodle Casserole (gluten-free & dairy-free!)

As a true Midwest gal, I love a good casserole as a comfort meal. This Healthier Tuna Noodle Casserole is gluten-free, dairy-free, made with simple ingredients, and even the pickiest eaters will love it!

As I mentioned before, I was born and raised (and still currently live) in Michigan. So it’s safe to say Tuna Noodle Casserole was on the weekly rotation for meals when I was growing up. My fiance Matt, on the other hand, is from Dallas and he hasn’t quite grasped the idea of casserole’s yet… but we’re working on it 😉

All that’s to say, even Matt enjoys this Healthier Tuna Noodle Casserole along with my siblings, who are big dairy-eaters (and they can’t even tell the difference!)

I especially love this recipe because it’s a perfect meal prep option or even just a great dinner option because (depending on the amount of people you have) you will usually be left with leftovers. Who doesn’t want a ready-to-eat lunch for the next few days?!

While this Tuna Noodle Casserole tastes like a true comfort meal, it is actually a super well-rounded and balanced meal. Rice pasta for healthy carbs (bonus points if you use a lentil/chickpea-based pasta for extra protein + fiber), tuna for protein, coconut milk for healthy fats (no, you can’t taste the coconut!), and we even sneak in some veggies with the onion, garlic, celery, and peas.

You can also totally add more vegetables if you want this casserole to be even more nutrient-dense. A few handfuls of spinach, carrots, and even broccoli would all be delicious.

With that being said, let’s get to it!

What you will need for Healthier Tuna Noodle Casserole:

• butter— I recommend using grass-fed butter. You can also use an oil like avocado oil or vegan butter if you prefer.

• 1 yellow onion— diced

• celery— diced

• garlic— minced

• GF flour— to help thicken up the sauce. I recommend using an all purpose or 1:1 gluten-free flour

• canned coconut milk— full fat is going to be best here. I promise you can’t taste any coconut, this just helps to make the sauce super thick and creamy without adding any dairy. It’s basically a milk/cream replacement!

• frozen peas

• 3 cans of tuna— go for wild-caught if possible. I just buy the tuna in water but you can also use the tuna in olive oil if you prefer. We are going to be draining the liquid anyway!

• 1 bag gluten-free pasta— I used a 16 oz bag of rice pasta. Feel free to sub in your pasta of choice. Chickpea or lentil based pasta would be great for added protein and fiber!

• salt, pepper, and dried parsley— PLEASE do not be afraid to season. Good quailty salt is actually a part of a healthy diet 🙂

• gluten-free bread crumbs— I make my own my blended 3-4 slices of gluten-free bread. I do this because I have found that many store-bought bread crumbs include unnecessary ingredients like fillers, preservatives, etc.

I know this sounds like a lot, but I promise this recipe actually comes together quite quickly and easily! And as I mentioned before, it will be worth it as you will likely have leftovers to enjoy throughout the week when in need of a super quick meal.