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Tuna Casserole

Baked penne pasta with tuna and cheese


  • 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)


  • 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.


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