Tuna Melt Casserole
Servings: 4 Servings
Ingredients
- 3 5-ounce cans albacore tuna, drained
- 2 cups gluten-free rotini uncooked
- ⅔ cup mayonnaise
- 1 large lemon zested
- ¼ teaspoon cracked black pepper
- 4 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 2 green onions thinly sliced
- 3 tablespoons flat-leaf parsley chopped
- 2 teaspoons dried tarragon
- 2 cups sharp white cheddar grated
- ¼ cup sour cream
- 2 cups gluten-free cornflakes* crushed
Instructions
- Bring a large pot of water to a boil. Cook the gluten-free rotini 2 minutes less than the package directions. Drain well.
- Preheat the oven to 350°F.
- In a large bowl, combine the tuna, mayonnaise, lemon zest, black pepper, lemon juice, Dijon mustard, green onions, parsley, tarragon, cheddar, and sour cream.
- Stir the cooked pasta into the tuna mixture until everything is well combined.
- Spoon the mixture into a small 2-quart casserole dish, approximately 7 x 12 inches.
- Top evenly with the crushed cornflakes.
- Bake for 25–30 minutes, or until the casserole is heated through and the topping is lightly crisp.
- Garnish with additional fresh parsley and serve warm.
Notes
Be sure to check labels and choose ingredients that are labeled gluten-free especially the cornflakes for this recipe.
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