2 6.7oz cans Tonnino packed in oil (what I had on hand) or you can substitute 3 4.5oz cans
1 10oz can of Pacific Foods Organic Cream of Mushroom Condensed Soup (it’s gluten free)
1 12oz package of Palmini Hearts of Palm Linguini
2 TBS butter, divided
1 TBS olive oil
4oz cremini or white mushrooms, sliced
1 stalk celery, diced
1 small yellow onion, diced
½ cup frozen petit peas
3 TBS chopped parsley
Salt and black pepper
3 oz gruyere cheese
1 TBS gluten free breadcrumbs
Instructions
Preheat your oven to 350 degrees F.
Rub a small casserole dish with 1 TBS of butter to coat (I used a 8.5” square one)
Open the tuna and drain the oil or water. Place in a large mixing bowl and use your hands or a fork to break it up into smaller pieces.
Place the condensed mushroom soup in the bowl with the tuna.
Place the linguini in a colander and rinse well. Add it to bowl and set aside.
Warm a sauté pan to medium heat and add the olive oil.
Once the oil is warm, add the mushrooms, celery and onion and cook, stirring, for about five minutes or until mushrooms brown a bit.
Turn off the heat and add the frozen peas, breaking up any clumps.
Transfer the whole mixture to the bowl with the tuna mixture, along with the parsley and mix well.
Add generous twists of freshly ground black pepper and a couple dashes of salt (the tuna and soup are already pretty salty so you don’t need too much salt)
Top with the grated cheese
Warm the remaining tablespoon of butter with the breadcrumbs and sprinkle over the casserole
Bake for 20 minutes at 350
For a brown crust, increase heat to 425 for another 5 minutes at the end.
Let sit for about 5 minutes before serving.
Great with a side of steamed green beans or crunchy salad.
Makes 3 servings:
calories
g protein
g carbs
g fat
Recipe by Sustainable Dish at https://sustainabledish.com/gluten-free-low-carb-tuna-noodle-casserole/