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Total Time
45mins
Prep 20 mins
Cook 25 mins

This came from a friend of mine during a recipe exchange. I amended it significantly to make it gluten and dairy free, but I think it still works! It's a super easy dinner recipe for your average night.

Ingredients Nutrition

Directions

  1. Preheat the over to 350 degrees F. Coat a 2-quart casserole dish with non-stick cooking spray and set aside.
  2. Cook the pasta according to package directions.
  3. Place a large skillet over medium-high heat. Coat with the canola oil, and when the oil is hot, add the onion and celery. Cook and stir until the vegetables soften, about 3 minutes.
  4. Stir in corn and cook 2 minutes longer to incorporate.
  5. Stir in the mayonnaise, salsa and chili powder until well blended. If it seems too thick, thin with a few teaspoons of non-dairy milk (almond milk, rice milk or soy milk) or some gluten-free chicken stock.
  6. Add the tuna and cooked pasta, stirring just to coat.
  7. Pour into the prepared casserole dish.
  8. Sprinkle top evenly with cheese (optional).
  9. Bake for about 25 minutes or until bubbling. Remove from oven and serve immediately.
Most Helpful

5 5

I didn't use the gluten free recipe and used Mozzarella cheese instead, but it was definitely a family pleaser. Thanks for sharing!

5 5

Delicious I'm sure as written without the goat cheese, not sure how that would be. Instead of gluten free pasta I used a good fries which I baked and then used the same way. I changed the corn kernels to sweet baby frozen peas, corn is a common allergen and we are corn free, I used Hellman's olive oil mayonnaise to be soy free, another common allergen, less organic salsa as I was using up what I had so I added some juice from canned tomatoes as well, I sprinkled some chili powder on top before baking the casserole but did not add any to the mixture, I did not add the goat cheese. I would use this recipe again.

3 5

I though this was kind of weird. Maybe mine just didn't come out right