Southwest Tuna Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1/2 cup celery, chopped
• 1 1/2 cups corn kernels
• 1 1/4 cups mayonnaise
• 1 cup salsa
• 1 teaspoon chili powder (optional)
• 6 ounces tuna in water
• 2 1/2 cups gluten-free pasta (rotini, penne or fusilli)
• 1 cup goat cheese, shredded (optional)

Recipe

• 1 preheat the over to 350 degrees f. coat a 2-quart casserole dish with non-stick cooking spray and set aside.
• 2 cook the pasta according to package directions.
• 3 place a large skillet over medium-high heat. coat with the canola oil, and when the oil is hot, add the onion and celery. cook and stir until the vegetables soften, about 3 minutes.
• 4 stir in corn and cook 2 minutes longer to incorporate.
• 5 stir in the mayonnaise, salsa and chili powder until well blended. if it seems too thick, thin with a few teaspoons of non-dairy milk (almond milk, rice milk or soy milk) or some gluten-free chicken stock.
• 6 add the tuna and cooked pasta, stirring just to coat.
• 7 pour into the prepared casserole dish.
• 8 sprinkle top evenly with cheese (optional).
• 9 bake for about 25 minutes or until bubbling. remove from oven and serve immediately.