Sunday, July 20, 2008

Tuna Noodle Casserole

Gluten-Free Tuna Noodle Casserole

Ingredients:

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)

Directions:

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.
at

4 comments:

  1. MarshaMarch 11, 2011 at 12:35 AM

    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

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  2. T.M.March 11, 2011 at 9:16 AM

    Let me know how it turns out!

    ReplyDelete
  3. TaraMarch 18, 2011 at 1:07 PM

    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.

    ReplyDelete
  4. T.M.March 18, 2011 at 2:13 PM

    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.

    ReplyDelete