Gluten Free Tuna Noodle Casserole

Tuna Noodle Casserole

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:

Enjoy,
Gen's-Signature

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