Gluten Free Tuna Noodle Casserole
4 oz. (About 2 c.) GF Rotini, cooked and drained
1 container GF Pacific Organic Cream of Mushroom Soup (I buy this at Fry’s Market.)
1/2 c. milk
1/4 c. chopped red pepper
1/4 c. chopped onion
2 tbs. olive oil
1 c. frozen peas
2 cans tuna in water, drained
1/2 c. soft bread crumbs (I save the ends of Trader Joe’s GF Bread and make bread crumbs from them.)
2 tbs. butter
Heat the oven to 400°F.
Saute onions and peppers in oil until onions are translucent in a medium sized fry pan. Stir the soup, milk, peas, tuna and noodles. Transfer to a 1 1/2-quart casserole dish. Stir the bread crumbs and butter in a small bowl (for later use.)
Bake the tuna mixture for 20 minutes or until hot and bubbling. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.
Gluten Free Products I love: