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Gluten Free Tuna Casserole |
"A traditional tuna casserole, now gluten loose! This comforting dish combines gluten free rotini with onion, peas, cream, spinach and tuna, then is crowned with gluten loose bread crumbs and baked to a crispy, golden perfection."
Ingredients :
- 1 (12 ounce) container Barilla® Gluten Free Rotini
- 4 tablespoons olive oil, divided
- 1 cup diced yellow onion
- 1 cup frozen peas, thawed
- 1 (10 ounce) bundle baby spinach
- 2 (6 ounce) tuna packed in oil, tired
- 2 cups heavy cream
- three cups shredded Cheddar cheese
- half of cup Italian style gluten loose bread crumbs
- Salt and black pepper to taste
Instructions :
Prep : | Cook : 6M | Ready in : |
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- Bring a huge pot of water to boil and pre-warmness the oven to four hundred degrees F.
- Meanwhile, upload half of the olive oil to a pan and saute onions over excessive warmness till barely translucent (about 4 minutes). Adjust the top to medium and upload peas and spinach till the spinach is wilted, then upload the cream.
- Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese.
- Meanwhile, cook pasta in step with package deal directions. Drain pasta and toss with sauce and tuna.
- Place pasta in a thirteen x 9 baking dish and pinnacle with gluten free bread crumbs, last olive oil, salt and pepper.
- Bake at four hundred tiers F until bread crumbs flip crispy and golden, about 10 mins.
Notes :
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