Gluten-Free Tuna Casserole

Prep time: 15min
Total time: 35min
Serves: 8
2 tbsp
cornstarch
30 mL
2 tsp
olive oil
10 mL
2
celery stalks, finely chopped
1
onion, finely chopped
2 cups
10% half & half cream
500 mL
2 cans
reduced sodium albacore tuna, packed in water
170 g each
1 cup
frozen peas
250 mL
1 box
gluten-free penne pasta, cooked according to package directions
500 g
1 cup
shredded Cheddar cheese
250 mL
Per serving (1/8 of the recipe):
calories
420
fat
13 g
saturated fat
7 g
carbs
57 g
sugar
2 g
protein
20 g
cholestrol
50 mg
fibre
2 g
sodium
200 mg

Directions

  1. Preheat oven to broil. In small bowl whisk cornstarch with 1 cup (250 mL) water until smooth; set aside. Heat oil in large saucepan over medium heat. Add celery and onion; cook 5 to 7 min. until soft. Stir in cream and bring to a boil. Whisk in cornstarch mixture. Let bubble about 1 min., or until thickened. Add tuna, peas and pasta. Cook about 4 min., or until heated through.

  2. Pour pasta mixture into 13 x 9-in. (3-L) baking dish. Sprinkle cheese over top. Broil in oven about 3 min., or until sauce is bubbling and cheese is melted.