• 6 Ratings

This tuna casserole recipe uses gluten-free pasta, flour, and bread crumbs, so it’s safe to eat for anyone going gluten-free. Plus, this gluten-free casserole is ready to serve in just over an hour!




  • Preheat oven to 375°F. In a large saucepan cook pasta according to package directions, adding potatoes for the last 4 minutes of cooking; drain.

  • Meanwhile, in a large Dutch oven heat 2 tablespoons of the butter over medium heat. Add onion; cook about 3 minutes or until tender, stirring occasionally. Stir in flour, salt, and pepper; cook and stir for 2 minutes. Gradually stir in milk; add lemon peel. Cook and stir until thickened and bubbly. Gradually add provolone, stirring until melted. Gently fold in cooked pasta mixture, asparagus, tuna, and olives. Transfer mixture to a 3-quart baking dish.

  • For topping, in a small bowl heat the remaining butter over medium heat until melted. Stir in bread crumbs and Parmesan cheese. Sprinkle on top of tuna mixture. Bake for 25 to 30 minutes or until tuna mixture is heated through and topping is golden.


If tuna packed in garlic olive oil is not available, substitute tuna packed in oil and add 2 cloves of garlic, minced, when cooking the onion.

Nutrition Facts

518 calories, (11 g saturated fat, 2 g polyunsaturated fat, 8 g monounsaturated fat), 65 mg cholesterol, 728 mg sodium, 38 g carbohydrates, 5 g fiber, 7 g sugar, 28 g protein.


6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0