Low Budget Recipe: Pantry-sourced Quarantine-Friendly Gluten-Free Tuna Noodle Casserole Recipe

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Pantry-sourced Quarantine-Friendly Gluten-Free Tuna Noodle Casserole Recipe

Download Pantry-sourced Quarantine-Friendly Gluten-Free Tuna Noodle Casserole Recipe

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[Gluten-Free Tuna Noodle Casserole](https://preview.redd.it/yhlsk8ebwsy41.jpg?width=3900&format=pjpg&auto=webp&s=e90d4de722fd234f665d275e8578eab015349113)

This quick and easy one-pot gluten-free tuna casserole recipe has been adapted so that you can use non-perishable items like dried onion flakes, non-fat dried milk, and canned peas if you are unable to get to the grocery store to buy fresh ingredients.

Sponser

If you are not gluten-free then you may substitute regular (wheat) pasta in the recipe.

SEE THE COMMENTS for a link to the PRINTABLE RECIPE.

Ingredients

1/2 cup onion, chopped (substitute 2 TBSP dried onion flakes)

2 TBSP butter (omit if butter is not available)

1 cup water, heated

1 tsp salt

2 tsp dried parsley flakes (omit if not available)

1/4 tsp black pepper

2 cups milk (substitute reconstituted non-fat dry milk)

8 oz gluten-free pasta (if you aren’t gluten-free you may substitute regular pasta)

10 to 12 oz tuna, packed in water *

3/4 cup grated Parmesan cheese **

1 cup frozen peas and carrots (substitute one 15-oz can of peas or other canned vegetable, drained)

Notes:

* Check the ingredients label on the canned tuna to verify that wheat is not listed as an ingredient. Some manufacturers use wheat starch to flavor the tuna broth.

** Check the ingredients label on the grated Parmesan cheese to verify that wheat is not listed as an ingredient. Some manufacturers add wheat starch to the cheese as a filler.

Cookware and Utensils

12-inch skillet with lid

Microwave-safe liquid measuring cup (1-cup size or larger)

Instructions

1. Chop the onion (skip to the next step if you are substituting dried onion flakes).

2. Add the butter (may be omitted) and the onion (substitute dried onion flakes) to the skillet.

3. Microwave 1 cup of water on high power for 1 minute.

4. Add the hot water, salt, parsley flakes (may be omitted), pepper, and milk (substitute reconstituted non-fat dry milk) to the skillet. Stir to combine.

5. Add the gluten-free pasta to the skillet. Stir to combine. Cover the skillet with the lid. Heat on medium high heat until the mixture boils then reduce the heat to a gentle simmer.

6. Most gluten-free pastas cook in 7 to 12 minutes. Stir the mixture frequently, checking every 3 to 4 minutes until the pasta is cooked to your taste. Cover the skillet with the lid when not stirring.

7. While the pasta is cooking drain the water from the tuna. If you will be substituting canned peas or another canned vegetable drain the liquid from the vegetable.

8. When the pasta is cooked to the desired doneness stir in the frozen peas and carrots (substitute one 15-oz can of peas or other vegetable, drained). Cover the skillet with the lid and heat for a few minutes until the vegetables are warmed.

9. Stir in the grated Parmesan cheese. Cover the skillet with the lid. Reduce the heat to low and heat for a few minutes to melt the cheese. Stir to combine the melted cheese.

10. Break the drained tuna into large chunks. Gently fold the tuna chunks into the mixture until they are evenly distributed, using care to keep the tuna from breaking up too much. Serve immediately. Recipe

To View your Recipe “Pantry-sourced Quarantine-Friendly Gluten-Free Tuna Noodle Casserole Recipe

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[Gluten-Free Tuna Noodle Casserole](https://preview.redd.it/yhlsk8ebwsy41.jpg?width=3900&format=pjpg&auto=webp&s=e90d4de722fd234f665d275e8578eab015349113)

This quick and easy one-pot gluten-free tuna casserole recipe has been adapted so that you can use non-perishable items like dried onion flakes, non-fat dried milk, and canned peas if you are unable to get to the grocery store to buy fresh ingredients.

If you are not gluten-free then you may substitute regular (wheat) pasta in the recipe.

SEE THE COMMENTS for a link to the PRINTABLE RECIPE.

Ingredients

1/2 cup onion, chopped (substitute 2 TBSP dried onion flakes)

2 TBSP butter (omit if butter is not available)

1 cup water, heated

1 tsp salt

2 tsp dried parsley flakes (omit if not available)

1/4 tsp black pepper

2 cups milk (substitute reconstituted non-fat dry milk)

8 oz gluten-free pasta (if you aren’t gluten-free you may substitute regular pasta)

10 to 12 oz tuna, packed in water *

3/4 cup grated Parmesan cheese **

1 cup frozen peas and carrots (substitute one 15-oz can of peas or other canned vegetable, drained)

Notes:

* Check the ingredients label on the canned tuna to verify that wheat is not listed as an ingredient. Some manufacturers use wheat starch to flavor the tuna broth.

** Check the ingredients label on the grated Parmesan cheese to verify that wheat is not listed as an ingredient. Some manufacturers add wheat starch to the cheese as a filler.

Cookware and Utensils

12-inch skillet with lid

Microwave-safe liquid measuring cup (1-cup size or larger)

Instructions

1. Chop the onion (skip to the next step if you are substituting dried onion flakes).

2. Add the butter (may be omitted) and the onion (substitute dried onion flakes) to the skillet.

3. Microwave 1 cup of water on high power for 1 minute.

4. Add the hot water, salt, parsley flakes (may be omitted), pepper, and milk (substitute reconstituted non-fat dry milk) to the skillet. Stir to combine.

5. Add the gluten-free pasta to the skillet. Stir to combine. Cover the skillet with the lid. Heat on medium high heat until the mixture boils then reduce the heat to a gentle simmer.

6. Most gluten-free pastas cook in 7 to 12 minutes. Stir the mixture frequently, checking every 3 to 4 minutes until the pasta is cooked to your taste. Cover the skillet with the lid when not stirring.

7. While the pasta is cooking drain the water from the tuna. If you will be substituting canned peas or another canned vegetable drain the liquid from the vegetable.

8. When the pasta is cooked to the desired doneness stir in the frozen peas and carrots (substitute one 15-oz can of peas or other vegetable, drained). Cover the skillet with the lid and heat for a few minutes until the vegetables are warmed.

9. Stir in the grated Parmesan cheese. Cover the skillet with the lid. Reduce the heat to low and heat for a few minutes to melt the cheese. Stir to combine the melted cheese.

10. Break the drained tuna into large chunks. Gently fold the tuna chunks into the mixture until they are evenly distributed, using care to keep the tuna from breaking up too much. Serve immediately.”

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