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Featured Allergy-Free Recipe: Chicken or Tuna Noodle Casserole

Allergy-Free Main Dish Recipe: Tuna or Chicken Noodle Casserole
Recipe Information  
Category: Casseroles
# of Servings: 6
Recipe Created By: Darcy Walters
  • Ingredients  
  • 2  6 oz (170 g) cans  tuna or chicken, drained
    3  small  potatoes
    1  cup  frozen peas
    1/2    onion
    2  cloves  garlic
    1  rib  celery
    6  medium  mushrooms
    2  14 oz (396 g) can  chicken or vegetable broth
    1/2  8 oz (227 g) box  quinoa or corn elbows
    2  Tbsp  olive oil
    1  tsp  salt
    2  Tbsp  cornstarch
  • Instructions
  • Heat oven to 350 degrees F. Finely chop onion, garlic and celery. In large frying pan, heat olive oil and saute onion, garlic and celery until clear. Add 1 1/2 cans of broth and bring to a boil. Bring a large pot of 8 cups of water to a boil. Add pasta and cook according to directions. Defrost peas by soaking in warm water; strain. Chop mushrooms and cube potatoes. Microwave cubed potatoes for 3 minutes. Add mushrooms, peas and potatoes to mixture. Add salt. Mix cornstarch with remaining 1/2 can of broth, and add to mixture. Heat until bubbly. Cornstarch will thicken the mixture. Remove from heat. Stir in drained pasta and tuna or chicken and transfer to a casserole dish. Bake for 20 minutes.
  • Comments  
  • This is a lovely alternative tuna noodle casserole.

  • Substitutions  
  • Can use 2 medium potatoes in place of 3 small.

    Onion and garlic can be replaced with 3 shallots.

    Use dairy, soy, egg, wheat and/or gluten free ingredients as needed. If avoiding fish, use canned chicken. Read labels on the tuna as some contain soy.
     This recipe is free of:
     Milk  Peanut  Egg  Soy  Tree nut  Corn
     Gluten  Wheat  Fish  Shellfish  Sesame  


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    Page last updated 09/10/2011

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