Name: Spicy Gluten-Free Tuna Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Gluten-free elbow pasta - 8 ounces; Ready-to-serve gluten-free cream of mushroom soup (such as Progresso®) - 1 (18 ounce) can; Albacore tuna packed in water, drained and flaked - 2 (7 ounce) cans; Olive oil - 1 ½ teaspoons; Green bell pepper, diced - 1 medium; Zucchini, diced - 1 medium; Onion, diced - ½ large; Jalapeno peppers, seeded and diced - 3 medium; Cherry tomatoes, halved - 10 medium; Processed cheese (such as Velveeta®), cubed - 1 (8 ounce) package

Ingredients for - Spicy Gluten-Free Tuna Casserole

1. Gluten-free elbow pasta 8 ounces

2. Ready-to-serve gluten-free cream of mushroom soup (such as Progresso®) 1 (18 ounce) can

3. Albacore tuna packed in water, drained and flaked 2 (7 ounce) cans

4. Olive oil 1 ½ teaspoons

5. Green bell pepper, diced 1 medium

6. Zucchini, diced 1 medium

7. Onion, diced ½ large

8. Jalapeno peppers, seeded and diced 3 medium

9. Cherry tomatoes, halved 10 medium

10. Processed cheese (such as Velveeta®), cubed 1 (8 ounce) package

How to cook deliciously - Spicy Gluten-Free Tuna Casserole

1 . Stage

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

2 . Stage

Stir soup and tuna together in a 9x13-inch casserole dish. Place in the oven and set to preheat to 350 degrees F (175 degrees C).

3 . Stage

While the oven is preheating, heat oil in a skillet over medium heat. Add bell pepper, zucchini, onion, and jalapeno peppers; saute until onion is translucent, about 5 minutes; don't overcook. Add cherry tomatoes for the last couple of minutes.

4 . Stage

Remove casserole dish from the oven and stir in drained macaroni, and then sauteed vegetables. Stir in processed cheese.

5 . Stage

Bake, uncovered, in the preheated oven until bubbly, about 25 minutes, stirring halfway through.