Pretzel Tuna Casserole Food

PRETZEL TUNA CASSEROLE

Steps:

• To make pretzel crumbs, place hard, twisted pretzels is a heavy plastic bag. Close the bag and crush the pretzels with a rolling pin or heavy skillet to a consistency of wheat grains.
• Cover bottom of a 1-1/2 quart glass baking dish with half of the crumbs. Spread half of drained, broken tuna over crumbs. Cover tuna layer with half of peas and half of mushrooms. Add half of mushroom soup which has been mixed with milk.
• Repeat layers with remaining ingredients, reserving three tablespoons of crumbs to sprinkle over the top.
• Bake in a preheated 350 degree F. oven for 30 minutes. Serve hot.

SOUTHWEST TUNA CASSEROLE

Steps:

• Preheat the over to 350 degrees F. Coat a 2-quart casserole dish with non-stick cooking spray and set aside.
• Cook the pasta according to package directions.
• 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.
• Stir in corn and cook 2 minutes longer to incorporate.
• 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.
• Add the tuna and cooked pasta, stirring just to coat.
• Pour into the prepared casserole dish.
• Sprinkle top evenly with cheese (optional).
• Bake for about 25 minutes or until bubbling. Remove from oven and serve immediately.