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.
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
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.
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