This gluten and dairy free tuna casserole recipe will satisfy that craving for the classic comfort dish you used to know. It is also sugar free, low oxalate, and candida diet friendly.

Below I provide detailed instructions on making this easy dairy free tuna casserole, options for ingredient substitutions, as well as directions on making it vegan, Low FODMAP and lower calorie.


Product brands I recommend for this recipe

  • Rizopia brown rice pasta
  • Coconut Dream coconut milk
  • Kinnikinnick gluten-free panko style breadcrumbs
  • Nutiva butter flavoured coconut oil
  • Bob’s Red Mill potato starch
  • Earth Island vegan parmesan
  • Real Salt
  • Safe Catch wild albacore tuna

Equipment you will need for this recipe

  • Baking dish (9 x 13”)
  • Oven
  • Large pot
  • Wooden spoon

Recipe substitutions or variations


Gluten-free panko breadcrumbs substitutions: instead of using a panko style gluten-free breadcrumb, you can also use any other gluten-free breadcrumb alternative.

Coconut milk substitutions: instead of using coconut milk, you can use any other type of dairy free milk.

Butter flavoured coconut oil substitutions: Instead of butter flavoured coconut oil, you can use regular coconut oil, a vegan butter substitute, or any other cooking oil of your choice.

Brown rice pasta substitutions: Instead of using brown rice pasta, you could also use white rice pasta (for low oxalate), or any other gluten-free pasta. If you can’t find macaroni style noodles, you could also use any other shape of noodles (except for maybe spaghetti noodles, that could be weird).

Vegan parmesan cheese substitutions:
If you aren’t able to get vegan parmesan cheese, you could also use any other type of shredded vegan cheese (mozzarella or cheddar style).

Chicken bone broth substitutions: instead of homemade bone broth, you can also use store-bought broth or bouillon powder. Just make sure it doesn’t have any wheat or gluten ingredients in it. If you are motivated to make your own bone broth though, check out my recipe for making it in a crockpot.

Potato starch substitutions: instead of potato starch, you can also use tapioca starch, arrowroot starch or cornstarch. A gluten-free flour blend could also be used.

Fresh onion and garlic substitutions: instead of fresh, you can also use powdered garlic powder or onion powder.



Make this recipe lower calorie/fat: Make sure to use unsweetened coconut milk that you get in tetra packs (not canned – these usually have more fat). Cut down the coconut oil to 2 tbsp. 

Make this recipe low vegan: Omit the tuna.

Make this recipe low FODMAP: Omit the garlic and onion.

Make this recipe lower oxalate: Use white rice pasta instead of brown. Make sure the gluten-free breadcrumbs are rice or corn-based and do not contain any other gluten-free grains as they tend to be higher in oxalates. Use potato or corn starch instead of tapioca, arrowroot or cassava. Use coconut milk and avoid nut based milks. Consider omitting the vegan parmesan depending on the ingredients.


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Gluten Free Dairy Free Tuna Casserole Ingredients on white place

Tuna Casserole Recipe (Dairy & Gluten Free)

Tara Klippert
This gluten and dairy free tuna casserole recipe will satisfy thatcraving for the classic comfort dish you used to know. It is alsosugar free, low oxalate and candida diet friendly.
No ratings yet
Prep Time 30 mins
Cook Time 30 mins
Course Lunch, Main Course
Cuisine American
Servings 8
Calories 399 kcal


  • Baking dish (9 x 13”)
  • Oven
  • Large pot
  • Wooden spoon
  • Pasta strainer


  • 1 sweet onion
  • 3 cloves garlic
  • 3/4 pound brown rice macaroni noodles (about 3.5 cups) use white rice noodles for low oxalate
  • 1 cup gluten free panko bread crumbs
  • 1 cup vegetable parmesan
  • 4 Tablespoons butter flavored coconut oil
  • 2 teaspoons salt
  • 3 Tablespoons potato starch
  • 2 cups chicken bone broth
  • 1 cup unsweetened coconut milk
  • 2 cans wild albacore tuna
  • 1 cup frozen green peas


  • Chop onion and garlic.
  • Heat 2 tbsp coconut oil in large pot on medium
  • Add chopped onion and garlic to pot and cook until starting to caramelize.
  • Add 3 tbsp potato starch and whisk until mixed in.
  • While whisking, add 2 cups chicken broth, coconut milk, and salt. Stir until sauce thickens.
  • Add peas and tuna. Mix until combined.
  • In a separate bowl, add panko, vegan parmesan, and 2 tbsp melted coconut oil and mix to combine.
  • Preheat the oven to 425F.
  • Cook pasta as per instructions on the box, but drain 3 minutes early (it will finish cooking in the oven).
  • Mix pasta and sauce together and transfer to a greased 9 by 13 inch glass baking dish.
  • Cover top evenly with panko mixture.
  • Bake for 17-20 minutes until the topping is golden.



Calories: 399kcalCarbohydrates: 5.8gProtein: 18.6gFat: 11.1gSaturated Fat: 3.2gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 4.1gSodium: 661.7mgPotassium: 143mgFiber: 3.2g
Keyword dairy free, gluten free, low oxalate, soy free
Tried this recipe?Let us know how it was!

Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.