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

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

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.

This is a lovely alternative tuna noodle casserole.

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.

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Page last updated 12/30/2008

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