SPICY GLUTEN-FREE TUNA CASSEROLE

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Spicy Gluten-Free Tuna Casserole image

Easy gluten-free tuna casserole that can be put together from on-hand ingredients.

Provided by jfromvt

Categories     Tuna Casserole

Time 1h5m

Yield 6

Number Of Ingredients 10

8 ounces gluten-free elbow pasta
1 (18 ounce) can ready-to-serve gluten-free cream of mushroom soup (such as Progresso®)
2 (7 ounce) cans albacore tuna packed in water, drained and flaked
1 ½ teaspoons olive oil
1 medium green bell pepper, diced
1 medium zucchini, diced
½ large onion, diced
3 medium jalapeno peppers, seeded and diced
10 medium cherry tomatoes, halved
1 (8 ounce) package processed cheese (such as Velveeta®), cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Stir soup and tuna together in a 9x13-inch casserole dish. Place in the oven and set to preheat to 350 degrees F (175 degrees C).
  • While the oven is preheating, heat oil in a skillet over medium heat. Add bell pepper, zucchini, onion, and jalapeno peppers; saute until onion is translucent, about 5 minutes; don't overcook. Add cherry tomatoes for the last couple of minutes.
  • Remove casserole dish from the oven and stir in drained macaroni, and then sauteed vegetables. Stir in processed cheese.
  • Bake, uncovered, in the preheated oven until bubbly, about 25 minutes, stirring halfway through.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 42.7 g, Cholesterol 55.2 mg, Fat 16 g, Fiber 2.9 g, Protein 28.1 g, SaturatedFat 7.1 g, Sodium 530.5 mg, Sugar 6 g

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