Tuna Noodle Casserole


If a tuna casserole doesn't take you back to your childhood, I don't know what will. But, I have to admit that this recipe is a fancier version and is so addicting. Loaded with onion, celery, and cheese, then topped with slivered almonds that get all toasty in the oven..... see what I mean? This is not your average casserole. It is definitely comfort food, and served with a vegetable or salad, and some peaches, I think it's mighty fine.


Tuna Noodle Casserole

Serves 6


3 cups uncooked gluten free elbow macaroni

1/3 cup chopped onion

2 stalks celery, chopped (about a cup)

1 (6 oz.) can tuna, drained

1/2 cup Miracle Whip

1 can gluten free Cream of Mushroom Soup (Walmart's Great Value brand is great)

1/2 cup milk

1 cup shredded cheddar cheese, divided

Salt and pepper to taste

1/2 cup slivered almonds


Preheat oven to 425°F. Cook macaroni according to package directions; drain. In a large mixing bowl, combine cooked noodles, onion, celery, tuna, Miracle Whip, and soup. Stir to combine. Add milk and stir in. Add 3/4 cup cheese and salt and pepper. Stir to incorporate. Pour all into a greased 2-qt. casserole dish. Top with remaining 1/4 cup shredded cheese and slivered almonds. Bake, uncovered, for 20 minutes, or until casserole is bubbly and almonds are toasted.


Step-by-step tutorial:


Gather your ingredients. You will need gluten free elbow macaroni, onion, celery, tuna, Miracle Whip, GF Cream of Mushroom soup (or you can make your own), cheddar cheese, milk, salt and pepper, and slivered almonds.


Cook 3 cups macaroni according to package directions; drain. In a large bowl, combine cooked pasta, 1/3 cup chopped onion, 2 stalks chopped celery, 1 can drained tuna, 1/2 cup Miracle Whip, and 1 can GF Cream of Mushroom soup. Stir with spatula until combined.


Add 1/2 cup milk and stir in. This helps it to be extra creamy and not dry out while baking.


Add 3/4 cup shredded cheddar cheese and salt and pepper to taste. Stir to combine.


Pour all into a greased 2-qt. casserole dish. Top with remaining 1/4 cup shredded cheese and 1/2 cup slivered almonds.


Bake at 425°F for 20 minutes or until bubbly and almonds are toasty. It smells amazing!


Serve with a side salad or vegetable and some fruit. I love this with peaches! I don't know why, it just makes the meal complete. You will be in love with this casserole once you try it, and leftovers are amazing.


Recipe Source: Shanna's recipe box

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