Gather all your ingredients. Veggies can be changed to your favorites but peas and broccoli add some color, fiber and great nutrients! Make sure your tuna is packed in water, not oil
Cook your pasta. Make sure to read the directions. Gluten free pastas break easily if over cooked and times vary depending on the brand and shape.
While pasta cooks, mix tuna and cream of mushroom together. Most gluten free cream of mushrooms are not condensed so no extra milk is needed.
Stir in 1 cup of each lightly steamed veggie. I like to use birds eye steam fresh. It's quick, easy and inexpensive! Bought some on BOGO today!
Rinse the pasta.
Stir in pasta and cheese.
Add your favorite herbs & some black pepper. I used oregano & garlic. I use about 2 cloves of garlic & a tablespoon of oregano. Add for your liking. No salt needed since cream of mushroom has a lot!
Too with nutritional yeast and onions for a little more cheesy flavor and to substitute for the crunch of Frenches fried onions
Cover and bake 30 minutes and 325 degrees.
Remove and let sit 3-5 minutes.
Serve and enjoy!
- 2.0 Cans Tuna fish
- 1.0 Can Gluten Free Cream of Mushroom soup
- 3.0c Gluten Free Pasta-shells or sprials
- 1.0c Peas
- 1.0c Broccoli
- 1/2c Low fat or fat free cheddar cheese shredded
- Pepper to taste
- 1.0Tbsp Favorite herbs
- 1/8c Chopped onion
- 1/4c Nutritional Yeast