This gluten-free tuna melt casserole has all the cozy flavors of a classic tuna melt, but it comes together in one warm, comforting dish. Tender gluten-free rotini, albacore tuna, sharp white cheddar, and a creamy sauce make up the base. Lemon juice and zest brighten everything up, while Dijon mustard adds just the right amount of tang. Green onions, parsley, and tarragon bring in even more flavor.
The crispy cornflake topping is my favorite part. It adds a little crunch to every bite and gives the casserole a nice contrast to the creamy pasta underneath. It feels familiar and comforting, but the lemon, herbs, and sharp cheddar make it a little more special.
I love recipes like this because they make simple ingredients go a long way. Canned tuna adds affordable protein, and gluten-free pasta makes the casserole hearty and filling. You only need a handful of everyday ingredients to get a satisfying dinner on the table.
This is also a great recipe to keep on hand when you need an easy gluten-free dinner for the family. While the oven heats, you can cook the pasta and stir together the sauce and filling. Then everything goes into the baking dish and cooks for about 25 to 30 minutes.
Tuna Melt Casserole
Ingredients
- 3 5-ounce cans albacore tuna, drained
- 2 cups gluten-free rotini uncooked
- ⅔ cup mayonnaise
- 1 large lemon zested
- ¼ teaspoon cracked black pepper
- 4 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 2 green onions thinly sliced
- 3 tablespoons flat-leaf parsley chopped
- 2 teaspoons dried tarragon
- 2 cups sharp white cheddar grated
- ¼ cup sour cream
- 2 cups gluten-free cornflakes* crushed
Instructions
- Bring a large pot of water to a boil. Cook the gluten-free rotini 2 minutes less than the package directions. Drain well.
- Preheat the oven to 350°F.
- In a large bowl, combine the tuna, mayonnaise, lemon zest, black pepper, lemon juice, Dijon mustard, green onions, parsley, tarragon, cheddar, and sour cream.
- Stir the cooked pasta into the tuna mixture until everything is well combined.
- Spoon the mixture into a small 2-quart casserole dish, approximately 7 x 12 inches.
- Top evenly with the crushed cornflakes.
- Bake for 25–30 minutes, or until the casserole is heated through and the topping is lightly crisp.
- Garnish with additional fresh parsley and serve warm.
Notes
Tag me on Instagram @rosethicketfarms and use hashtag #rosethicketfarms
Sometimes the best dinners start with the foods you already have on hand. This tuna melt casserole turns simple pantry staples into a warm, cheesy, satisfying meal with plenty of flavor from the lemon, Dijon, herbs, and sharp cheddar.
For an easy side dish, serve it with my Buttered Tarragon Peas. The fresh, buttery peas pair beautifully with the creamy casserole and make this a simple, comforting dinner the whole family can enjoy.
If you love a good tuna melt, this is definitely one to add to your weeknight rotation.
