Gluten-Free Noodle Tuna Casserole

Recipe by Manami
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put a large pot of salted water on to boil for pasta.
  • Preheat oven to 400ºF.
  • Oil a shallow casserole dish.
  • 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.
  • While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
  • 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.
  • Mix in peas and tuna, separating tuna into bite size flakes.
  • Stirring frequently, boil pasta for 5 minutes or until al dente. Don't over cook.
  • Drain pasta, and briefly rinse.
  • Toss with sauce and season to taste.
  • Pour into casserole and bake 10 minutes.
  • Top with potato chips &/or cheddar cheese and bake 10 minutes more, or until bubbly around edges.
  • Enjoy!
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