Skip to main content

Tuna Casserole

Baked penne pasta with tuna and cheese

Ingredients

  • 2 cups uncooked small macaroni or penne pasta (I like Giant Eagle GF brand the most)
  • 2 cans (5 oz) albacore tuna, drained (any GF tuna in water)
  • 1 can (10.75 oz)  condensed  cream of chicken soup & cream of mushroom soup (refer to cream of base recipe for food allergy/intolerant people/families)
  • 1 can (14.5 oz) green peas
  • 1- 1/4 cup milk (unsweetened non dairy milk or lactose free milk)
  • 2 cups shredded cheddar cheese (cabot naturally lactose free cheddar cheese)
  • 1/2 can (6 oz) french fried onion rings (optional) (not for GF people)

Directions

  • Cook macaroni according to package directions.
  • While macaroni is cooking, mix the rest of the ingredients (except onion rings) in a sauce pan over medium heat until cheese is melted.
  • Drain macaroni and combine with the sauce. Pour into a buttered (smart balance) casserole dish.
  • Bake covered at 350 degrees F for 25 minutes.
  • Remove from the oven and place onion rings on top. Return to the oven and bake uncovered for 10 minutes until the casserole is bubbly and onion rings are toasted.
  • Let stand for about 15 minutes before serving.

Comments

Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!




Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…

Grilled Romaine Hearts with Caesar Vinaigrette

Recipe borrowed from: http://www.dessertnowdinnerlater.com/2014/05/grilled-romaine-hearts-caesar-vinaigrette/ I love love love Caesar anything!!! Definitely going to try this! Serve this as the salad for Christmas dinner!

Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…