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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Here's a fairly traditional, creamy tuna casserole. I adapted this recipe from Tara's Recipezaar Tuna Casserole to make it gluten free and mild. You can try more onion and pepper if you're not a spice wimp like (pregnant) me. I included notes to help people new to gluten-free cooking and shopping. Ingredients:
8 ounces shaped gluten-free pasta (like ancient harvest quinoa wheat free or bionature gluten free) |
1 (15 ounce) can cream of celery soup, not condensed (like health valley, at wild oats. avoid modified food starch and flavorings. ) |
1/2 cup mayonnaise (like smart balance. avoid modified food starch and flavorings. ) |
3/4 cup evaporated milk |
1 cup grated cheddar cheese, divided |
1/2 cup finely chopped celery or 1/2 cup peas |
1/4 small onion |
4 ounces mushrooms, drained if canned. (optional. avoid flavorings. ) (optional) |
1/2 teaspoon black pepper |
2 (6 ounce) cans tuna, drained (avoid flavorings ) |
Directions:
1. Cook pasta until al dente. (Watch carefully; it may take significantly more or less time than the package says.).
2. Preheat oven to 325 degrees F.
3. Combine all ingredients except 1/2 cup cheese in a large casserole dish.
4. Sprinkle reserved cheese over the top.
5. Bake for 30 minutes.
6. Serve hot.
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