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This gluten free tuna casserole is such an easy, delicious dinner recipe. A base of cornbread is topped with a savory mixture of tuna, tomatoes, beans, and cheese.

When things are going smoothly, I have a meal plan that lines up our dinners for the week.

Then there are those times when life gets in the way, and I find myself scrambling for dinner at 5:30. On those nights, I need a meal that I can pull together from pantry staples.

This gluten free tuna casserole fits the bill perfectly. It’s one of the first recipes I learned after college, and I’ve made it many times over the years when I haven’t had anything ready to cook in the fridge.

This easy cornbread casserole is made up of canned ingredients and spices. The only fresh ingredients are onions and cheese, which I always have on hand. At just $1.34 per serving, this affordable dinner is a great addition to a frugal meal plan.

Gluten Free Tuna Casserole Tips

For a shortcut, I like to keep chopped onion in a container in my freezer. It can go straight from the freezer to the skillet in this recipe, and it actually gets softened more quickly than fresh onion.

You can adapt this recipe according to what you have on hand. Other types of beans work well, and you can use diced tomatoes instead of crushed tomatoes if that’s what you have. I like to process the diced tomatoes briefly in a blender if I make that substitution.

Leftover shredded chicken can be used in place of the tuna in this gluten free cornbread casserole.

For a dairy free version of this recipe, you can skip the cheese. In my house, I usually put cheese on one half and leave the other half without cheese for those avoiding dairy.

Prep Time:10

Cook Time:35

Total Time:45

Recommended Equipment

Ingredients

Filling Ingredients

1 tbs olive oil
1 medium onion diced
1 tbs chili powder
1/2 tsp salt
1/2 tsp basil
1/2 tsp oregano
1 tsp honey
28 oz can crushed tomatoes
5 oz can tuna drained
15 oz kidney beans rinsed
1 1/2 cups grated cheddar cheese

Cornbread Topping Ingredients

3/4 cup cornmeal
3/4 cup gluten free flour
2 tsp baking powder
1/2 tsp salt
1 egg
3 tbs avocado oil or other mild oil
3/4 cup almond milk or milk of choice
2 tbs honey

Instructions

Preheat the oven to 400 degrees.
In a large pan, saute the onion in the olive oil over medium low heat until translucent (3 to 5 minutes).
Add the chili powder, salt, basil, oregano, and honey. Stir and cook for another minute, then add the crushed tomatoes, tuna, and kidney beans to the skillet. Carefully stir the mixture and turn the heat to medium. Cover and bring to a simmer, then turn the heat down to medium low and simmer for 10 minutes.
Meanwhile, prepare the cornbread batter by stirring together the cornmeal, flour, baking powder, and salt in a small bowl. In a large bowl, mix together the egg, oil, almond milk, and honey. Add the dry ingredients to the wet ingredients, and stir until just combined.
Transfer the tuna mixture to an 8 by 8 inch pan. Spread the cornbread batter on top of the tuna mixture. Bake at 400 degrees for 20 to 25 minutes, or until the top starts to turn brown and a toothpick inserted in the cornbread comes out clean.
Let the casserole stand for five minutes, then carefully invert it onto a large platter or cutting board. The cornbread will be on the bottom and the tuna mixture will be on top. Cover the tuna mixture with the grated cheese, and serve once the cheese is melted.

Approximate Nutrition Info

Servings:

Calories: 528kcal

Author: Annemarie Rossi

Cost: $1.34 per serving

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