Gluten-Free Noodle Tuna Casserole |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A gluten-free version of this all-American version. Found originally online but have changed a few things. Ingredients:
8 ounces notta pasta fettuccine pasta |
2 tablespoons butter |
1 medium onion, diced |
12 ounces sliced mushrooms |
1 teaspoon salt & freshly ground black pepper, to taste |
1/4 teaspoon red pepper flakes (more if wanted) (optional) |
2 (6 ounce) cans solid white tuna packed in water |
1 tablespoon cornstarch |
1 teaspoon cornstarch |
4 ounces fat free cream cheese |
2 cups whole milk or 2 cups 2% low-fat milk |
1 cup frozen peas, thawed |
2 cups crushed potato chips |
2 cups shredded low-fat cheddar cheese |
Directions:
1. Put a large pot of salted water on to boil for pasta.
2. Preheat oven to 400ºF.
3. Oil a shallow casserole dish.
4. Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally.
5. While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
6. Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat.
7. Mix in peas and tuna, separating tuna into bite size flakes.
8. Stirring frequently, boil pasta for 5 minutes or until al dente. Don't over cook.
9. Drain pasta, and briefly rinse.
10. Toss with sauce and season to taste.
11. Pour into casserole and bake 10 minutes.
12. Top with potato chips &/or cheddar cheese and bake 10 minutes more, or until bubbly around edges.
13. Enjoy!
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