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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.
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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
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