Ingredients
Scale
- 12 oz. gluten free noodles or other pasta shapes
- 2 cans of water-packed tuna, 5 oz. each
- 1 can of gluten free cream of chicken soup, 10.5 oz.
- 3/4 cup plain, nonfat Greek yogurt
- 3/4 cup mayonnaise
- 1 teaspoon prepared yellow mustard
- 1 cup frozen peas and carrots
- 1/2 - 3/4 cup shredded cheddar cheese,
- salt and pepper, to taste
- gluten free crispy breadcrumb topping
Instructions
- In a large saucepan, bring water to a boil. Add the pasta and boil according to package directions, about 7-10 minutes.
- In a medium sized bowl add the soup, tuna, yogurt, mayo, and mustard. Stir to combine. Add salt and pepper to taste.
- Close to the end of the pasta boiling time, add the frozen peas and carrots to the water. Bring back to a boil and then drain the pasta, peas, and carrots.The peas and carrots will continue to cook in the oven.
- In a buttered baking dish, stir together the pasta mixture and the tuna mixture.
- Top with shredded cheese and toasted breadcrumbs (or other topping of choice)
- Cover with foil and bake at 350℉ for 20 minutes. Then remove foil and bake a little longer until cheese bubbles, about 5 minutes.
Notes
Cream of chicken soup is my first choice for this recipe, but cream of mushroom soup can also be used.
This recipe can easily be made with regular (wheat) pasta and cream soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: bake
- Diet: Gluten Free