Tuna Casserole

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

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