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Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Tuna or Chicken Noodle Casserole


Rate Recipe Tuna or Chicken Noodle Casserole

4.5 stars Avg. rating: 4.5 from 8 votes.
  

 Recipe Information  
Category: Casseroles
# of Servings: 6
Recipe Entered By: cjamsmom
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  
 Other

 
 
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Page last updated 02/15/2014