Ingredients
12 oz gluten-free pasta (penne or fusilli)
2 cans (5 oz each) tuna in water, drained
2 tbsp butter
2 tbsp gluten-free flour (or cornstarch)
2 cups milk (dairy or unsweetened plant-based)
1/2 cup sour cream or plain Greek yogurt
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1 1/2 cups shredded cheddar cheese (divided)
1/4 cup grated Parmesan
Optional topping: gluten-free breadcrumbs or crushed potato chips
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook gluten-free pasta according to package directions until al dente. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
4. Gradually whisk in milk, stirring constantly, until thickened (about 5 minutes).
5. Remove from heat. Stir in sour cream, garlic powder, onion powder, salt, pepper, 1 cup cheddar, and Parmesan.
6. Fold in drained tuna and cooked pasta until fully coated.
7. Pour into prepared baking dish. Top with remaining cheese and optional breadcrumbs or chips.
8. Bake for 20–25 minutes until bubbly and golden. Broil for 2–3 minutes for extra crisp on top if desired.
Notes
Use canned salmon or shredded rotisserie chicken instead of tuna.
Make it dairy-free by using plant milk, dairy-free cheese, and coconut yogurt.
Freezes well—just thaw overnight and reheat covered in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole, Gluten-Free
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
Keywords: gluten-free tuna pasta bake, creamy tuna casserole, easy gluten-free dinner