Thursday, March 25, 2010

Tuna Casserole

Free of: Gluten, Corn, Soy, Peanut, Nut, Eggs, Shellfish
This is from my mother's recipe box.  I grew up on tuna casserole.  I remember as a I kid that I dreaded when my mom would make this, and you know as a kid, all you can think of is 'not again'.  But as with all things, if you eat it enough, it begins to grow on you.  Now I love it!

1 1/2 cup of cooked GF elbow noodles
1/2 cup of hemp milk (or favorite milk replacement)
1 (7 oz ) can of tuna drained
1 cup of grated cheddar cheese (or favorite cheese replacement, or leave out)
1/2 cup of chopped onion
salt and pepper
1 cup broken potato chips

In a large bowl, combine soup, milk, tuna, cheese, onion and salt and pepper.  Pour in cooked noodles and gentle stir.  Pour into a greased 1 1/2 quart baking dish.  Top with potato chips and top with additional grated cheese if desired.  Bake at 425 degrees for 15 minutes or until bubbly and hot.  Serves 4.

No comments:

Post a Comment