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closeup of low FODMAP Tuna noodle casserole on white plate with fork

Low FODMAP Tuna Noodle Casserole

The BEST from-scratch Low FODMAP Tuna Noodle Casserole - no canned soup in site! But you will still get the comfort food casserole we all love.

Low FODMAP Serving Size Info: Makes enough for 6 to 8 servings; each serving is approximately 1 cup (250 ml in volume).

Course: Dinner & Lunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 8 servings
Calories: 377 kcal
Author: Dédé Wilson


Tuna Noodle Casserole:

  • 7 ounces (200 g) low FODMAP gluten-free pasta, such as elbow shaped
  • 1/4 cup (30 g) petite peas (we use frozen)
  • 1/4 cup (57 g) unsalted butter, cut into pieces
  • 1/2 cup (36 g) finely chopped leeks, green parts only
  • 1/2 cup (32 g) finely chopped scallions, green parts only
  • 3 1/2 ounces (100 g) cleaned oyster mushrooms, chopped
  • 1/4 cup (36 g) low FODMAP all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
  • 2 cups (480 ml) low FODMAP chicken stock, warmed
  • 3/4 cup (180 ml) lactose-free whole milk, at room temperature
  • 2 teaspoons soy sauce; we use low sodium gluten-free
  • 2- ounces (55 g) sharp, white cheddar cheese, shredded
  • 2, 5- ounce (280 g total ) cans of white tuna, preferably oil-packed, drained
  • Kosher salt
  • Freshly ground black pepper

Breadcrumb Topping:

  • 1 1/2 cups (60 ) fresh low FODMAP breadcrumbs
  • 2- ounces (55 g) sharp, white cheddar cheese, shredded
  • 1 1/2 tablespoons Garlic-Infused Oil, made with either olive oil or vegetable oil or purchased equivalent
  • 1 1/2 tablespoons grated Parmesan cheese


  1. For the Casserole: Position rack in middle of oven. Preheat oven to 375°F/190°C. Coat a 2-quart (2 L) casserole dish with nonstick spray; set aside.
  2. Cook the pasta in a large pot of salted water until a very firm al dente. Right before draining, add the peas to the boiling water; drain pasta and peas and set aside.
  3. Melt the butter over medium heat in a large skillet, add the leeks and scallions and sauté for about a minute, then stir in the mushrooms and cook, stirring often, until softened, about 3 to 4 minutes total.
  4. Whisk in flour and cook, stirring often, for a minute or two to lightly cook the flour, then slowly whisk in the stock and milk until smooth. Simmer for a few minutes, whisking often until sauce thickens; whisk in soy sauce. Sprinkle in the cheese and whisk well, again cooking until smooth and incorporated. Add tuna and break it up gently. Remove from heat. Taste and season with salt and pepper. Fold in the pasta and peas and scrape the mixture into your prepared casserole dish.
  5. For the Topping: Toss together the breadcrumbs, cheese, Garlic-Infused Oil and Parmesan cheese in a small bowl until well combined. Sprinkle evenly over the casserole.
  6. Bake for about 20 to 25 minutes or until casserole is hot and bubble and topping is golden brown. Serve immediately while the topping is nice and crispy and the inside is hot and creamy. A green salad is a great side.


  • While it might be tempting to purchase pre-shredded cheese, we do not recommend it. It is packaged with an anti-caking agent, which also keeps it from letting smoothly. And you want maximum meltability.
Nutrition Facts
Low FODMAP Tuna Noodle Casserole
Amount Per Serving
Calories 377 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 254mg11%
Potassium 18mg1%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 3g3%
Protein 20g40%
Vitamin A 65IU1%
Vitamin C 3mg4%
Calcium 12mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.