# of Servings: 6
Recipe Entered By: cjamsmom
Recipe Created By: Darcy Walters
|2 6 oz (170 g) cans tuna or chicken, drained
3 small potatoes
1 cup frozen peas
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.
|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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