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Cheesy Tuna Noodle Casserole
This classic comfort food brings together tender gluten-free pasta, flaky tuna, and sweet peas in a rich mushroom sauce. A generous layer of sharp cheddar cheese melts through the casserole, while crushed potato chips add a satisfying crunch to every bite. It is a perfect weeknight dinner that comes together quickly and bakes until hot and bubbly.
Ingredients
- 3 cups uncooked gluten-free brown rice pasta spirals
- 1 medium onion, finely chopped (½ cup)
- ½ cup frozen sweet peas, thawed
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 can (18 oz) ready-to-serve creamy mushroom soup
- 1 can (12 oz) tuna in water, drained
- 1½ cups shredded sharp or regular Cheddar cheese (6 oz)
- 1 cup gluten-free coarsely crushed potato chips
Instructions
- 1Preheat the oven to 400°F. Boil and drain the gluten-free pasta according to the package instructions.
- 2Combine the chopped onion, sweet peas, salt, pepper, mushroom soup, drained tuna, and shredded cheddar cheese in an ungreased 2-quart baking dish. Mix everything thoroughly, then gently fold in the cooked pasta.
- 3Bake the casserole uncovered for 25 to 30 minutes until the edges are bubbling. Scatter the crushed potato chips over the top during the final 5 minutes of cooking.