Delicious Cabbage Noodle Tuna Casserole That’s Gluten-Free!

Cabbage Noodle Tuna Casserole Gluten-Free. If you grew up on the classic tuna casserole but you avoid gluten now or just feel better with lighter noodles, this recipe is about to become your cozy weeknight go-to. I wanted something creamy, cheesy, and comforting without a heavy pasta crash, and this little twist absolutely hits the spot. It uses simple ingredients, lots of cabbage for tender noodle vibes, and a pantry-friendly tuna base. The best part is that it still tastes like comfort food. Let me show you how I make it so you can get it on your table fast.

Ingredients in Keto Tuna Casserole

This version keeps the flavor big and the carbs low, while staying friendly for gluten-free eaters. It is exactly what I make when I am craving that classic creamy bake. And yes, it is my secret for making the Delicious Cabbage Noodle Tuna Casserole That’s Gluten-Free! feel like the real deal.

• Green cabbage 1 medium head, cored and sliced into thin noodle-like shreds
• Canned tuna 2 to 3 cans, drained well; I like solid tuna in water
• Onion 1 small, finely chopped
• Garlic 2 cloves, minced
• Butter or olive oil 2 tablespoons
• Chicken broth 1 cup
• Plain Greek yogurt 1 cup, or use sour cream for extra richness
• Mayonnaise 2 tablespoons for classic diner-style creaminess
• Cheddar cheese 1.5 cups shredded, divided
• Parmesan 1/4 cup grated, for a savory boost
• Frozen peas 1 cup, optional but nostalgic
• Dijon mustard 1 teaspoon
• Lemon juice 1 tablespoon, to brighten the tuna
• Salt and pepper to taste
• Smoked paprika 1/2 teaspoon for warmth
• Crushed pork rinds or almond flour 1/4 cup for a crunchy gluten-free topping, optional

If you are browsing more gluten-free comfort recipes, my archive has a big collection you can cook from. Check it out here: gluten-free recipes.

How to Make Keto Tuna Casserole

You will be surprised by how much cabbage behaves like noodles once it softens and soaks up the creamy sauce. Here is the simple flow.

1. Prep the cabbage. Slice the cabbage into thin ribbons. Boil in salted water for 3 to 4 minutes until just tender, then drain very well. Press out extra water with a clean towel so your casserole is not watery.
2. Sauté the aromatics. In a large skillet, heat butter or oil. Add onion and cook until translucent, about 4 to 5 minutes. Stir in garlic for 30 seconds.
3. Build the sauce. Pour in broth and bring to a gentle simmer. Lower the heat and whisk in Greek yogurt, mayo, Dijon, lemon juice, 1 cup cheddar, and Parmesan. Season with salt, pepper, and smoked paprika. The sauce should be creamy and spoonable.
4. Add tuna and peas. Fold in drained tuna and peas. Keep the chunks intact for texture.
5. Combine with cabbage noodles. Toss the cabbage ribbons into the skillet until everything is coated. Taste and adjust seasoning.
6. Bake. Transfer to a greased 9×13 baking dish. Top with remaining cheddar and the crunchy topping if using. Bake at 375°F for 18 to 22 minutes until bubbling at the edges.
7. Rest and serve. Let it sit for 5 to 10 minutes to set. The sauce thickens slightly as it cools.

If you like the cozy, creamy vibe, you might also fall for this bowl-worthy comfort: gluten-free lasagna soup.

“I made this for my picky teen and he did not realize the noodles were cabbage until I told him after dinner. He asked for seconds and requested it for lunches. Total win.” – Kayla M.

Recipe Tips and Variations

Pick tuna that tastes good solo

Use tuna you actually enjoy straight from the can. Solid albacore gives bigger flakes and a meatier bite, while chunk light is softer and milder. If your tuna tastes briny, a quick squeeze of lemon and a pinch of salt can balance it.

Cabbage noodle basics

Thin shreds cook fast and feel more noodle-like. Par-cooking is key so they do not release water later. After boiling, drain fully and squeeze gently with a towel. That step is what keeps the casserole creamy, not soupy.

Creamy without flour

Greek yogurt and cheese bring thickness without any gluten. Stir slowly over low heat so dairy does not separate. If you want it extra rich, go half yogurt and half sour cream. To keep it dairy-free, swap in unsweetened coconut cream and a dairy-free cheddar-style shred.

Fun add-ins and serving ideas

Stir in sautéed mushrooms, celery, or spinach for more veggies. A pinch of cayenne sparks it up. For a crunchy top, mix crushed pork rinds with a little melted butter and Parmesan. Spoon leftovers into lettuce cups for a light lunch, similar in spirit to these easy tuna lettuce wraps.

Hungry for more gluten-free kitchen inspiration? I keep a growing library on the site so you can mix and match dinners. Start exploring with this tidy hub: all gluten-free recipes.

Also, this recipe truly fits the name: Delicious Cabbage Noodle Tuna Casserole That’s Gluten-Free! It is hearty without feeling heavy, and the cabbage keeps each bite tender and satisfying.

Can You Make Tuna Casserole Ahead of Time?

Absolutely. Assemble it up to 24 hours in advance, cover tightly, and refrigerate. When you are ready to bake, remove the cover and add a few extra minutes if it is cold from the fridge. If the top browns too quickly, tent with foil. You can also cook the cabbage and sauce ahead, then combine and bake right before dinner.

Meal prepping cabbage is a total timesaver. If you are into cabbage recipes, this saucy skillet dinner is another tasty way to use a head of cabbage: taco cabbage skillet.

How to Store Tuna Casserole

Let the casserole cool to room temp. Store in an airtight container in the fridge for 3 to 4 days. Reheat covered in the oven at 325°F until warm, or use the microwave in short bursts to keep the sauce creamy. For freezing, portion into meal-size containers, wrap well, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

If you are into make-ahead sides to round out a meal, bookmark this dinner-friendly favorite for the holidays or Sundays: slow cooker green bean casserole.

One more note for texture lovers. If you prefer a firmer top, bake the last few minutes on a rack closer to the top of the oven. For saucier results, remove it a couple minutes earlier. Either way, you get big comfort vibes.

Common Questions

Can I use chicken instead of tuna?
Yes. Shredded rotisserie chicken works great. Keep the amounts the same and season to taste since chicken is milder.

Is the cabbage flavor strong?
Not really. Once boiled and baked in the sauce, it tastes mild and slightly sweet, similar to soft noodles with a little extra bite.

Do I need to salt the cabbage first?
No, a quick boil in salted water is enough. The key is draining well. If you skip the boil, the casserole may turn watery.

Can I make it dairy-free?
Yes. Use coconut cream and a dairy-free cheese alternative. Add a little nutritional yeast for cheesy flavor if you like.

What can I serve with this?
A crisp salad, roasted broccoli, or sliced tomatoes with olive oil and salt. It is hearty, so simple sides shine.

A cozy casserole you will actually crave

There is a reason I make this on repeat. It carries all the comforting notes of the classic, swaps heavy pasta for cabbage noodles, and stays totally weeknight-friendly. Every time I pull a bubbly pan from the oven, I think yep, this is exactly the Delicious Cabbage Noodle Tuna Casserole That’s Gluten-Free! I want to eat on a busy night. If you want more ideas for tuna bakes with a cleaner twist, I love the approach in this practical guide to a lighter tuna casserole: Make a Tuna Noodle Casserole You WANT to Eat. Try it this week, tweak the add-ins to match your fridge, and make it yours.

When you do, tag me and tell me how it went. I am betting you will agree that the Delicious Cabbage Noodle Tuna Casserole That’s Gluten-Free! belongs in your regular rotation. Happy cooking and enjoy every cozy bite.

Cabbage Noodle Tuna Casserole

A cozy and creamy gluten-free tuna casserole that uses cabbage instead of pasta for a lighter and healthier twist on the classic dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American, Gluten-Free

Servings 6 servings

Calories 350 kcal

Ingredients

  

Casserole Ingredients

• 1 medium head Green cabbage, cored and sliced into thin noodle-like shreds
• 2-3 cans Canned tuna, drained well Solid tuna in water is preferred.
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Butter or olive oil
• 1 cup Chicken broth
• 1 cup Plain Greek yogurt Sour cream can be used for extra richness.
• 2 tablespoons Mayonnaise For classic diner-style creaminess.
• 1.5 cups Cheddar cheese, shredded Divided into two portions.
• 1/4 cup Parmesan, grated For a savory boost.
• 1 cup Frozen peas Optional but nostalgic.
• 1 teaspoon Dijon mustard
• 1 tablespoon Lemon juice To brighten the tuna.
• to taste Salt and pepper
• 1/2 teaspoon Smoked paprika For warmth.
• 1/4 cup Crushed pork rinds or almond flour Optional for a crunchy gluten-free topping.

Instructions

 

Preparation

• Slice the cabbage into thin ribbons. Boil in salted water for 3 to 4 minutes until just tender, then drain very well. Press out extra water with a clean towel.

Cooking

• In a large skillet, heat butter or oil. Add onion and cook until translucent, about 4 to 5 minutes. Stir in garlic for 30 seconds.
• Pour in chicken broth and bring to a gentle simmer. Lower the heat and whisk in Greek yogurt, mayo, Dijon, lemon juice, 1 cup cheddar cheese, and Parmesan. Season with salt, pepper, and smoked paprika.
• Fold in drained tuna and peas, keeping the chunks intact for texture.
• Toss the cabbage ribbons into the skillet until everything is coated. Taste and adjust seasoning.
• Transfer to a greased 9×13 baking dish. Top with remaining cheddar and the crunchy topping, if using. Bake at 375°F for 18 to 22 minutes until bubbling at the edges.
• Let it sit for 5 to 10 minutes to set before serving.

Notes

For a dairy-free option, swap in unsweetened coconut cream and a dairy-free cheddar alternative. Cabbage can be prepped ahead and stored in the fridge for quick assembly.

Keyword Cabbage Noodles, Comfort Food, Gluten-Free, Keto, Tuna Casserole