Gluten Free Dairy Free Tuna Casserole
This is an extremely versatile recipe. You can easily customize it to your family’s taste. If you don’t like tuna, you can use chicken instead. The same is true of the veggies. This recipe is great if you have trouble getting your kids to eat veggies on their own because the veggies are already in the casserole. I will note that this recipe is great, as is, for kids, but you can always add seasoning and herbs to taste. I like to add thyme.
Gluten Free Dairy Free Tuna Casserole
Author/Source:
Mindy @ Onceamonthmom.com, Kids with Food Allergies
Ingredients:
- 2 Tablespoons olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 2 (14 oz) cans gluten free dairy free chicken broth
- 0.5 cup mushrooms, chopped
- 1 cup peas
- 1 cup potatoes, chopped
- 0.5 teaspoon salt
- 2 Tablespoons cornstarch
- 4 ounces gluten free elbows or other pasta, cooked and drained
- 12 ounces tuna, drained
Directions:
Heat oven to 350 degrees. Heat oil in large skillet and saute onion, garlic and celery. Add 1.5 cans (or 21 ounces) of broth and bring to a boil. Add mushrooms, peas and potatoes to mixture. Next, add salt and then mix cornstarch with remaining 7 ounces of broth before adding to the mixture. Heat until bubbly. Remove from heat. Stir in pasta and tuna. Place in casserole dish and bake for 20 minutes.
Freezing Directions:
Let cool. Cover and affix label. To serve: Thaw. Heat through in stove or microwave.
Servings: 6
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
