Tuna Casserole

Tuna Casserole

Ingredients

• 6 oz egg noodles cooked
• 1 cup frozen peas and carrots
• 2 cans tuna drained (5 oz each)
• 1 10.5-ounce can cream of mushroom soup
• six dashes of Louisiana Hot Sauce
• 1.5 cups shredded mozzarella cheese divided (1 ¼ cups and ¼ cup)
• ½ tsp celery salt
• ¼ tsp pepper
• 2 T fresh parsley chopped (plus more for garnish, if desired)
• ¼ cup bread crumbs
• 2 T butter melted

Instructions

• Preheat the oven to 350 degrees and spray your dish with non-stick cooking spray.
• In a large bowl mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, 1 ¼ cups mozzarella cheese, celery salt, pepper, and parsley.
• Put tuna mixture in a 2qt casserole dish. A 9x9 baking dish will work as well.
• Bake for 20 minutes, until hot and bubbly.
• While the casserole is baking mix together bread crumbs and melted butter.
• After 20 minutes, remove the casserole from the oven and top with breadcrumbs and remaining ¼ cup mozzarella cheese.
• Return to the oven and bake another 5-10 minutes, until bread crumbs had started to brown and the cheese is melted.
• Serve warm.

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Gluten Free Tuna Casserole

Honey and I have been married for almost nine years and we often talk about a tuna casserole that our mom use to make. It sounds like my mom and his mom cooked a lot alike. I told him once that I was going to Dad's and try to find the recipe but I never did. Then I started following pinterest and ran across a tuna casserole that sounds similar so I decided to give it a try.

When I make it again the only thing I will change is the cracker topping not because it wasn't good but because the topping alone cost me five dollars. Next time I'll substitute it for crushed gluten free corn flakes. I use this on many of my casseroles and it works out great and cost a lot less.

Tuna Casserole

Ingredients:
- 1 pkg egg noodles, cooked & drained
- 1/2 cup gluten free cream of mushroom soup mix or enough to equal 2 cans
- 1 pkg shredded cheddar
- 3 sm. can(s) tuna, packed in water, drained
- 1 box gluten free crackers or 2 cups of corn flakes, crushed
 Glutino Gluten Free Original Crackers, 4.4 Ounce Boxes (Pack of 6)
- 1 stick margarine, melted
- 1 c mayonnaise
- 1/2 pkg frozen mixed vegetables
- 1 jar(s) (small jar) pimento
- 1 c ricotta cheese (optional)
- 1 c water

Directions:
1.   Preheat oven to 350 degrees. Mix in large bowl tuna, soup, onion, mayo, frozen veggies, pimento, ricotta, water & half bag of shredded cheddar.
2.   Next fold in cooked egg noodles then spread mixture in 9x13 pan sprayed with non-stick spray.
3.   Cover with remaining cheese.
4.   Mix melted margarine and crushed crackers or corn flakes till well coated & sprinkle over casserole. Bake till golden and bubbly.
5.   HINT: I have also used pepper jack cheese in this instead of the cheddar and it's great if you like spice. I have had the suggestion of adding another can of tuna to this because with all the other flavors the tuna flavor is not very strong. To each his own.

Thanks for stopping by y'all and please come again soon!

GF Tuna Casserole Meal Review

Ok, I tried my first mix from "Mixes from the Heartland" and I loved it. Seriously, I must have cooked it just right because it was this wonderful, creamy, delicious, goodness of noodles, vegetables, tuna and spices. I don't think I could have made it this perfect from scratch. And did I mention that it was super easy? I had been out shopping and was hot and tired, it was so good to have a full meal that took only adding a very few ingredients and supper was done! Honey who doesn't have to eat gluten-free loved it too and said that I have his permission to order more. Before I place my order, which could be quit large, I'm going to try some of the other mixes. By the way I think next time I"ll crush some potato chips up and put on top. What do you think?

I am beginning to fill up my pantry and I'm so happy that it includes Mixes from the Heartland! Thank you Teri you are making my moving so much easier!

GF Tuna Casserole Meal.