Sunday, July 20, 2008

Tuna Noodle Casserole

Gluten-Free Tuna Noodle Casserole


1/2 pkg of Mrs. Leepers rainbow rotini
1 recipe of cream soup
1 can Chicken of the Sea tuna
frozen peas, cooked - you choose how much you want to include in your recipe. You can also sub corn instead of peas, if you prefer.
salt and pepper to desired flavor (optional)


1. Boil pasta to desired tenderness, drain.
2. Mix in cream soup, tuna, and peas/corn
3. Serve with or without salt and pepper for flavor.


Marsha said...

Thanks for your blog! I'm anxious to try the Tuna Noodle Casserole but my hubby is allergic to tuna so I will substitute canned chicken instead

T.M. said...

Let me know how it turns out!

Tara said...

I found this recipe about a year ago and it's now a family favorite! Your cream soup recipe is fabulous-way better than canned! Thanks so much.

T.M. said...

Thanks, Tara! I can't claim the recipe for the cream soup, though. I found it on another site and have used it successfully in just about all recipes that call for a can of cream of mushroom (or chicken) soup.