Southwest Tuna Casserole

Recipe by AllergyGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the over to 350 degrees F. Coat a 2-quart casserole dish with non-stick cooking spray and set aside.
  • Cook the pasta according to package directions.
  • 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.
  • Stir in corn and cook 2 minutes longer to incorporate.
  • 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.
  • Add the tuna and cooked pasta, stirring just to coat.
  • Pour into the prepared casserole dish.
  • Sprinkle top evenly with cheese (optional).
  • Bake for about 25 minutes or until bubbling. Remove from oven and serve immediately.
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