Ingredients for Southwest Tuna Casserole
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- Corn Kernels
- 1/2 cup dairy-free mayonnaise
- 1 cup your favorite salsa (medium or mild)
- 1 tablespoon chili powder
- Tuna In Water
- Gluten Free Pasta
- Goat Cheese
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How to Make Southwest Tuna Casserole
- Preheat oven to 350°F (175°C).
- Coat a 2-quart casserole dish with non-stick cooking spray.
- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat canola oil in a large skillet over medium-high heat.
- Add chopped onion and celery; cook and stir until softened, about 3-5 minutes.
- Stir in frozen corn and cook for 2 more minutes.
- Add dairy-free mayonnaise, salsa, and chili powder to the skillet. Stir until well combined.
- If the mixture is too thick, add non-dairy milk or chicken stock, 1 tablespoon at a time, until desired consistency is reached.
- Gently stir in the drained tuna and cooked pasta.
- Pour the tuna mixture into the prepared casserole dish.
- Sprinkle evenly with dairy-free cheese.
- Bake for 25-30 minutes, or until bubbly and cheese is melted and slightly browned.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
32g
Fat
21g
Carbs
16g
