Stir Up Supper
11:59AM February 5, 2013

Stir Up Supper with Jenn Hobby - a daily dinner idea! 

 

 

Traditional Tuna Noodle Casserole - Gluten Free!

Recipe from Jen Cafferty, So Simple Gluten Free - gfreelife.com and Real-Life Notes from Jenn Hobby

 

Jen Cafferty says: 

As you know, most cream-based canned soups are full of gluten.  I was so excited to recently learn that the Progresso Cream of Mushroom Soup is gluten-free!   This is a product that is readily available at most stores and a staple that I miss in my cooking repertoire.

 

Ingredients:

1 can Progresso Cream of Mushroom Soup

2 cups gluten-free noodles, cooked al dente and drained (Note 1)

1 cup frozen peas or mixed vegetables (Note 2)

2 cans (about 6 ounces each) tuna, drained

2 tablespoons dry bread crumbs (Note 3)

1 tablespoon butter, melted

 

Directions:

Cook your noodles until they are al dente, or just under-cooked.   Rinse them under cold water in a colander.

 

Stir the soup, vegetables, tuna and noodles in a 1 1/2-quart casserole.  

 

Stir the bread crumbs and butter in a separate small bowl.

 

Bake the tuna mixture at 400°F for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  

 

Sprinkle with the bread crumb mixture on top of the tuna mixture.

 

Bake for 5 minutes or until the bread crumb mixture is golden brown.

 

Notes: 

1. You can certainly make this dish with regular pasta noodles, if you are not gluten free. I like to use egg noodles sometimes. 

 

2. You can also add fresh vegetable here. A few ideas include chopped, blanched baby carrots, sautéed diced onion and mushrooms,  chopped sun-dried tomatoes (oil packed kind) or finely chopped celery.

 

3. She must mean gluten free bread crumbs. A few brands include Schar, Glutino and Ener G. You can also try crushed up GF potato chips for your topping too. 

 

Enjoy this classic, comfort dish! With love, Jenn