In the Kitchen with Chris- How to Make a Gluten Free Tuna Noodle Casserole

Hello Steemians!

This is an American Classic dish. Simplicity in the kitchen is a good thing at times!

This one is gluten free! It's been a long time since an average celiac person can go without their favorite classics from when they were little or what they love now.

Preparing dinner:

It's really hard to replace The traditional Tuna noodle casserole Which requires Cream of mushroom Soup.
That has gluten in it though so here I replaced it with gluten free gravy with sautéed onions and mushrooms!

It all worked out well.

You will breed the following:

1 12 oz. gluten free pasta

2 1/2 cups whole milk

1/2 stick real butter

1 tbs. garlic powder

1 tbs. smack your moma seasoning

2 cups fresh spinach

1 large onion chopped, sautéed

1 small container sliced mushrooms sautéed

Salt and pepper to taste

2 cans of white tuna

2 packs of gravy

One pack frozen peas sautéed with onion

Make the gravy and add sautéed vegetables to it along with the cooked pasta, butter and Parmesan cheese. Add breadcrumbs to the top.

Bake at 375 for about 40 minutes or until it's golden brown on top.

Sautée the onions first and then add The frozen peas...then the spinach last as it will cook fast!

Such a colorful blend just sautee a few minutes after each ingredient so you don't overcook and lose vitamins.

Spinach and mushrooms with Parmesan cheese tastes amazing together!

These are the things I used:

Preparing dinner & finished Casserole :

Spinach cooks so fast! Just a minute or two and it's done!

Pasta is almost finished cooking!

Top with Udi's Italian breadcrumbs! They are so good!

I filled up one big Casserole dish and one small glass pie dish...there will be leftovers and it even tastes better the next day!

Golden brown color and it's all done!

Feels like home, a classic Simple American dish yet Gluten Free!😎

I hope your dinner is a great one!

Steem on!

Chris Love

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