Gluten-Free Tuna Casserole
Prep Time
Serves
Cooking Mode
2 tbsp cornstarch
2 tsp olive oil
2 celery stalks, finely chopped
1 onion, finely chopped
2 cups 10% half & half cream
2 cans reduced sodium albacore tuna, packed in water
1 cup frozen peas
1 box gluten-free penne pasta, cooked according to package directions
1 cup shredded Cheddar cheese
2 tbsp cornstarch
2 tsp olive oil
2 celery stalks, finely chopped
1 onion, finely chopped
2 cups 10% half & half cream
2 cans reduced sodium albacore tuna, packed in water
1 cup frozen peas
1 box gluten-free penne pasta, cooked according to package directions
1 cup shredded Cheddar cheese
Directions
1Preheat oven to broil. In small bowl whisk cornstarch with 1 cup (250 mL) water until smooth; set aside. Heat oil in large saucepan over medium heat. Add celery and onion; cook 5 to 7 min. until soft. Stir in cream and bring to a boil. Whisk in cornstarch mixture. Let bubble about 1 min., or until thickened. Add tuna, peas and pasta. Cook about 4 min., or until heated through.
2Pour pasta mixture into 13 x 9-in. (3-L) baking dish. Sprinkle cheese over top. Broil in oven about 3 min., or until sauce is bubbling and cheese is melted.
Tips
1
This dish travels well. Simply reheat in the oven or microwave until warm.
2
Make this dish dairy-free by substituting vegetable or chicken stock for the cream and substituting 1/2 cup (125 mL) gluten-free breadcrumbs for the cheese.
Disclaimer
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Personal Note
Personal Note
