Tuna Casserole (GF, DF, Egg, Soy, Peanut/Tree nut Free)
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An allergy-friendly version of the classic Tuna Casserole without gluten, dairy, soy, wheat or eggs.
Ingredients
  • 3 cups of brown rice rotini, cooked al dente
  • 2 cans of tuna, drained well
  • Olive oil
  • 1 package of mushrooms, chopped
  • 1 large onion, diced
  • 1 cup frozen peas, thawed
  • 1½ cups chicken broth, (vegetable broth works fine too)
  • ¾ teaspoon marjoram
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon black pepper (we omitted this, due to allergies)
  • ½ teaspoon salt (or more, taste to test)
  • ½ teaspoon parsley
  • 1½ cups original rice milk, divided
  • 3 Tablespoons cornstarch
Instructions
  1. Preheat oven to 350.
  2. Boil rotini in salted water until al dente. Drain and rinse with cold water.
  3. Saute onions and mushrooms in a little olive oil over medium heat until soft. Pour those along with the drained tuna, drained pasta and peas into a mixing bowl.
  4. Meanwhile, bring broth and spices and half of the rice milk to a boil. Once boiling, make a slurry of the remaining milk and cornstarch. Stir well and then pour into the boiling mixture. Boil for 1 minute to thicken.
  5. Pour the sauce over the noodles and vegetables and stir to incorporate.
  6. Pour entire mixture into a greased 13x9 pan. Top with crushed Lays Potato Chips to desired amount (I use 4-5 large handfuls and crush them as I go).
  7. Bake 10-15 minutes until the chips are browned and the mixture is bubbly. Serve immediately.
Notes
*Sometimes I won't use all of the sauce mixture. I pour it into the noodle mixture until I feel it is the right consistency. I like mine thick, but if you like yours more soupy, there will be enough for that too.

*Also, I've tried this using soy milk and it did not taste as well as rice milk since the rice milk has a much blander taste.
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/tuna-casserole-gf-df-egg-soy-peanuttree-nut-free/