When my daughter had to eat gluten free we thought we had to give up tuna casserole. No more. The whole family categorically likes this recipe even better than the traditional noodle tuna casserole. This Gluten Free tuna casserole is the best. I guarantee you will love this twist on the old favorite.
Gluten Free Tuna Casserole
Servings
6 Servings
Ingredients
- 16- ounce bag of frozen corn
- 2 cans tuna- white albacore in water squeezed of its water
- 1/2 cup mayonnaise
- 2 cups sour cream
- Cook 2 cups raw brown rice once cooked, use all but one cup. I use the extra rice for another night
- 1/2 cup shredded cheddar plus extra for topping
- 4 eggs
- Salt and pepper to taste
- 1/2 a lemon squeezed
Instructions
- Preheat oven to 350 degrees
- Mix all ingredients together-and place in 9×13 pyrex. Top with shredded cheddar. Place in oven covered for 35 minutes and uncover to brown the cheese for about 10 minutes. Enjoy!
This sounds very good, but I think I will substitute peas for corn, which sometimes bothers me. Hey, aren’t peas just as sweet as corn?! And I think the frozen peas will be a lot prettier!