I really need to go grocery shopping. I am out of everything. The only thing that was in the cupboard was tuna and I wasn’t even certain the kids would eat that. However, I needed to make something for dinner and the only thing that came to mind was Tuna Noodle Casserole.
There is absolutely nothing fancy about this dinner but everyone said they loved it and my husband and daughter both had seconds! I say that was a win / win for this Mama!
Gluten Free Tuna Noodle Casserole
Ingredients:
2 (5 oz.) cans tuna fish in water
1 cup frozen peas
1⁄2 cup milk
12 oz box of gluten free penne pasta
1 can gluten free cream of mushroom soup
1⁄2 tsp. garlic powder
1⁄4 tsp. dried thyme
3⁄4 cup gluten free crackers, crushed
1/2 cup (one stick) butter, melted
Directions:
Preheat oven to 375°F.
Bring a large pot of water to a boil. Salt water and cook pasta noodles according to package instructions.
Add peas during the last 4 minutes of cooking; drain in colander.
In a separate bowl, mix together soup, milk, thyme and garlic powder.
Stir in noodles, peas, and tuna.
Transfer mixture to a casserole dish or a 9×3 baking pan top with cracker crumbs then sprinkle with melted butter. Bake for 25 minutes or until heated through.
Adapted from StarKist
Small Town Living in Nevada 