Gf Tuna Casserole

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.

• Ready In: 45 mins
• Serves: 4
• Yields: 1 casserole

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.