Lazy Gluten Free: Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole


Tuna noodle casserole has been one of my favorites ever since I was little. I would always get super excited when mom would announce that she was making it for dinner (yes, I have always loved food this much). So now that I am off on my own, tuna casserole remains a staple dish in our home. 

I know of several variations of tuna casserole, and all of them are very good. Cheesy Tuna Noodle Casserole comes from Taste of Home, and is yet another good version. Steven gave this recipe high regards and made sure that I planned on making it again soon. I agreed I would.

Cheesy Tuna Noodle Casserole

You will need:
1 box (8 oz) Hodgson Mill Gluten Free Brown Rice Penne
2 tablespoons butter
1 small onion, chopped
1 cup Gluten Free Cream Soup (celery added); or 1 can Gluten Free Cream of Celery Soup
1/3 cup milk
1 can (5 oz) tuna, drained and flaked
1 cup Kraft shredded cheddar cheese
1/4 cup grated Parmesan cheese
Pinch of salt, if desired

Heat the oven to 350F. 

Prepare the Gluten Free Cream Soup (adding celery) according to directions (or used a canned variety). 

Cook the noodles according to the package directions. 

Chop the onion and saute in the butter for a few minutes or until the onion starts to turn translucent.

In a bowl, combine the soup and milk; stir in the tuna, cheeses, and onion. Drain the noodles and add to the tuna mixture. Mix all ingredients well.

Bake for 10 to 15 minutes, or until cheese is melted.