Ingredients for Gluten Free Noodle Tuna Casserole
- Fettuccine Pasta
- Butter
- Onion
- Sliced Mushrooms
- Salt & Freshly Ground Black Pepper
- Red Pepper Flakes
- Solid White Tuna Packed In Water
- Cornstarch
- Fat Free Cream Cheese
- Whole Milk
- Frozen Peas
- Potato Chips
- Low Fat Cheddar Cheese
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How to Make Gluten Free Noodle Tuna Casserole
- Preheat oven to 350°F (175°C).
- Cook gluten-free noodles according to package directions. Drain and set aside.
- In a large bowl, combine cooked noodles, canned tuna (drained), cream of mushroom soup, milk, shredded cheddar cheese, and frozen peas and carrots.
- Stir in the mayonnaise, salt, pepper, and onion powder. Mix well to combine.
- Pour mixture into a greased 9x13 inch baking dish.
- Top with crushed potato chips or gluten-free bread crumbs (optional).
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
50g
Fat
47g
Carbs
17g