Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oil
  • 8 oz gluten free pasta
  • 1/2 medium onion (finely chopped)
  • 1 stalk celery (finely chopped)
  • 2 cloves garlic (chopped)
  • 4 oz mushrooms (sliced)
  • 4 tbsp butter
  • 1/4 cup all purpose gluten free flour (no gums!) (or use cornstarch )
  • 2 cups milk (500mls)
  • salt and pepper to taste
  • 10 oz canned tuna, drained and flaked
  • 1/2 cup frozen peas
  • 1/2 cup corn
  • 1 cup shredded Cheddar cheese
  • 1 cup Lance Gluten Free Cheddar Cheese Crackers (crushed)

Instruction

  • Cook the gluten free Pasta as directed on the package, then drain and cover.
  • While the pasta is cooking preheat your oven to 375 degrees F (190 degrees C).Grease a medium baking dish with 1 tablespoon butter or oil.
  • Add a little oil to a skillet over medium-low heat. 
  • Stir in the onion, celery, and garlic, and cook 5 minutes, then add the mushrooms and cook for 3 minutes more.
  • Melt 4 tablespoons of butter in a separate medium saucepan, and whisk in the flour until smooth. 
  • Gradually whisk in milk, and continue cooking for 5 minutes over a low heat, until sauce is smooth and slightly thickened. Season with a little salt and pepper to taste
  • Stir in the tuna, peas, mushroom and onion mixture, and cooked gluten free pasta. Transfer to the baking dish. 
  • Top with shredded cheddar cheese and then the cheese cracker crumbs on top of that.
  • Bake for 25 minutes in the preheated oven, or until lightly browned.