Tuna Casserole (GF)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 347.4
- Total Fat: 13.9 g
- Cholesterol: 47.1 mg
- Sodium: 338.8 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 3.9 g
- Protein: 17.2 g
View full nutritional breakdown of Tuna Casserole (GF) calories by ingredient
Number of Servings: 15
Ingredients
-
Rice Pasta - Tinkyada Brown Rice Pasta (16oz. bag)
Red Onion - Raw, 1 cup
Celery, raw, 2 stalk, medium
Garlic, 2 clove, minced
Mushrooms, fresh, 1lb.
Better Batter (Gluten Free All-Purpose Flour), 0.75 cup
Silk Pure Almond Milk - 4 cup
Tuna, Canned in Water, drained, 4 can
Peas, frozen, 16oz. bag
gluten free energy lite tapioca bread, 4 slices
Butter, unsalted, 1 stick
Kraft 2% Shredded Cheddar Cheese, 1 cup
Cream Cheese, 4 oz
Cheese - Parmesean - Kraft - 1/4-Cup serving
Nutmeg, ground, 1 tsp
Thyme, ground, 1 tsp
Crushed Red Pepper, 1 tsp
Cherry Tomato - 1 Cup
Sherry, dry, 2 fl. oz
Directions
Preheat oven to 375.
Butter a 9X13 baking dish
Bring a large pot of lightly salted water to boil. Cook noodles as per package.
Rinse and drain
Melt 1 TBLSP of butter in a skillet over medium-low heat. Add onion, celery and garlic and cook for 5 minutes. Add mushrooms and a splash of sherry (Or white wine).
Add spices and peas. Cook another 5 minutes on medium-high heat.
Melt 4 TBLSP. of butter in saucepan.
Add Flour and whisk until smooth. Add Silk and continue to whisk. Add cream cheese, parm. cheese and half the cheddar cheese and continue to whisk until melted and thickened.
In large bowl combine noodles, vegetables and sauce and mix well.
Melt 2TBLSP. of butter and lightly toss breadcrumbs with butter.
Pour into the baking dish and sprinkle bread crumbs on top and then the rest of the cheese.
cook for 30 minutes
Serving Size: Makes 15=3/4 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user DMCK4400.
Butter a 9X13 baking dish
Bring a large pot of lightly salted water to boil. Cook noodles as per package.
Rinse and drain
Melt 1 TBLSP of butter in a skillet over medium-low heat. Add onion, celery and garlic and cook for 5 minutes. Add mushrooms and a splash of sherry (Or white wine).
Add spices and peas. Cook another 5 minutes on medium-high heat.
Melt 4 TBLSP. of butter in saucepan.
Add Flour and whisk until smooth. Add Silk and continue to whisk. Add cream cheese, parm. cheese and half the cheddar cheese and continue to whisk until melted and thickened.
In large bowl combine noodles, vegetables and sauce and mix well.
Melt 2TBLSP. of butter and lightly toss breadcrumbs with butter.
Pour into the baking dish and sprinkle bread crumbs on top and then the rest of the cheese.
cook for 30 minutes
Serving Size: Makes 15=3/4 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user DMCK4400.