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Tuna or Chicken Noodle Casserole


Rate Tuna or Chicken Noodle Casserole

3 starsAvg. rating: 3 from 11 votes.
  

 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


 Directions  
Heat oven to 350 °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.


 Notes  
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.

If avoiding fish, use canned chicken instead of tuna. Read labels on the tuna as some contain soy.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
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Comments (2) -

Last time I checked, tuna was and is fish! Peas are also legumes, meaning if you have nut allergies, you should stay away from peas also.

Kathy P - KFA Admin 11/29/2015 1:20:47 PM

The recipe is free of fish if you use chicken.

Peanuts and peas are both legumes. But not everyone who is allergic to one legume will react to others.

www.kidswithfoodallergies.org/.../...-allergy.aspx

"Soy and Beans

Peanuts are in the legume family, which includes different beans, including soybeans and lentils. A common question that comes up for people with an allergy to peanut is whether they can eat soy-based foods or other beans. More than half of peanut-allergic individuals will have a positive skin test or blood allergy test to another legume.  But, it turns out that 95% of them can tolerate and eat the cross-reactive legumes. Many years ago, it was common to recommend avoidance of legumes, including soy, because of a peanut allergy. This practice has been proven unnecessary. One possible exception is lupine/lupin."

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