SPICY GLUTEN-FREE TUNA CASSEROLE

Spicy Gluten-Free Tuna Casserole image

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

Provided by jfromvt

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

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