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Sunday, 1 September 2013

Gluten-Free Tuna Pasta Casserole

I decided to make a tuna pasta casserole and sort of figured everyone would moan.  As it turned out, my kids ate the tunafish out of the baking dish before I had added all the other ingredients AND had nothing but rave reviews for the final product.  Who knew?!  It was delicious and gone quickly, both as dinner and the next day as leftovers.  Even my mom requested I post the recipe ASAP (which I'm doing, btw), as soon as I told her I made it for dinner and everyone loved it. If you're in the mood for a tasty tuna pasta casserole, this is delicious!
Enjoy!
Gluten Free Tuna Pasta Casserole

Tuna Pasta Casserole
Preheat oven to 350F.  Have a large baking dish ready to use, preferably a large, deep casserole, but a 13x9x2 dish will work, too.

Cook the pasta noodles and sauce at the same time.

Cook 1 large package multi-colored spiral brown rice noodles.  Boil on the lower end of the cooking time and drain/rinse when done. 

In a frying pan or saucepan over medium heat bring to boil:
2 Tbsp butter
1 ¾ cup milk (lactose-free works great)
1 tsp chicken boullion or Asian mushroom seasoning
Salt & pepper

In a separate bowl mix:
¼ cup milk (lactose-free works great)
1 Tbsp cornstarch

Once sauce is at a rolling boil, add and whisk in cornstarch mixture, stirring until sauce thickens a bit.

Remove from heat and add:
1 cup grated cheddar cheese blend

You can let that rest to melt the cheese a bit while you put the following into a large baking dish:
2 cans tuna in water, drained and broken into smaller pieces
1 cup frozen peas
Cooked multicolored spiral brown rice noodles

Taste your cheese sauce to see if you want more salt or pepper.  Then pour the cheese sauce onto your pasta and mix altogether.

Mix in a small bowl and then sprinkle over top:
½ cup cornflake crumbs or GF breadcrumbs
1 Tbsp melted butter
Salt & pepper

Bake 20 minutes, until the topping is crispy. 
Serve and enjoy!
Successfully Gluten Free Tuna Pasta Casserole

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