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.