Gluten-free Dairy-free Tuna Casserole

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• 3 1/2 cups brown rice pasta (or other wheat free pasta, fusilli shape, cooked to aldente, other shapes may be used like penne)
• 4 1/2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 cup sliced mushrooms
• 1/2 cup frozen peas, rinsed of ice (optional)
• 1/4 cup rice flour (to be gluten free)
• 2 cups chicken broth (or more if needed)
• 1/4 cup helmans olive oil mayonnaise (to be soy free)
• salt
• pepper
• 2 (6 ounce) cans tuna in water (in water not veg broth to be soy free)
• 3/4 cup bread, torn into crumbs (optional, wheat free bread only from health food stores)
• paprika (not the hot kind)

Recipe

• 1 preheat oven to 350°f.
• 2 grease a shallow baking dish i use 9" x 13".
• 3 heat 2 tablespoons olive oil in a pan over medium heat, add onion & sliced mushrooms, cook until tender then remove from pan.
• 4 add 2 more tablespoons olive oil to pan and stir in flour whisking until smooth and frothy.
• 5 gradually add broth until it forms a sauce consistency.
• 6 then stir in the mayonnaise, salt and pepper. stir until mixture is smooth.
• 7 mix in drained tuna, mushroom, onions & thawed peas if using.
• 8 spread pasta in baking dish and pour sauce to cover. (will get dry pieces if some are left uncovered).
• 9 tear bread into crumbs and sprinkle on top if using sift paprika over entire pan to give a lovely colour and drizzle the additional olive oil.
• 10 bake in the preheated oven for 30 minutes until slightly browned on top.