Gluten Free Tuna Casserole
I cannot even tell you how many years ago i started making it.
Recipe Summary Gluten Free Tuna Casserole
A classic tuna casserole, now gluten free! This comforting dish combines gluten free rotini with onion, peas, cream, spinach and tuna, then is topped with gluten free bread crumbs and baked to a crispy, golden perfection.Ingredients | Gluten Free Creamed Corn Casserole1 (12 ounce) box Barilla® Gluten Free Rotini4 tablespoons olive oil, divided1 cup diced yellow onion1 cup frozen peas, thawed1 (10 ounce) package baby spinach2 (6 ounce) tuna packed in oil, drained2 cups heavy cream3 cups shredded Cheddar cheese½ cup Italian style gluten free bread crumbsSalt and black pepper to tasteDirectionsBring a large pot of water to boil and pre-heat the oven to 400 degrees F.Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream.Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese.Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna.Place pasta in a 13 x 9 baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper.Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.Info | Gluten Free Creamed Corn CasseroleServings:
6
Yield:
6 servings
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