Tuna Noodle Casserole

Here's a fun recipe for Tuna Noodle Casserole. Simple, easy and it makes for great lunch leftover too.

Here's what you'll need:

12 oz rice pasta, gluten free pasta or egg noodles

2 cans of tuna

4 tablespoons of butter

2 stalks of celery, chopped

1/2 cup onion, chopped

1/4 cup flour or arrowroot

1 cup milk or coconut milk

3/4 cup grated cheese (optional)

6 oz frozen peas, spinach, kale, or broccoli

1-2 teaspoons curry powder

1 teaspoon of lemon pepper

1/2 teaspoon Herbamare

1 tablespoon relish

1/2 lemon jucied

dash Worcestershire

salt and pepper

1/2 teaspoon lemon zest

Parmesan cheese

Here's what to do:

Cook pasta according to package directions.

While pasta is cooking saute chopped veggies in butter until soft.

Stir in 1/4 cup flour and whisk for 1 min.

Whisk in milk.

Cook 10 minutes, stirring constantly.

Add seasonings, peas (or other veggies) and tuna.

Heat through and add cheese, relish, lemon juice and Worcestershire sauce.

Pour cooked pasta into a 9 X 13 baking dish.

Mix in 4 table spoon butter and stir.

Add tuna mixture to pasta and stir.

Serve with Parmesan cheese.

Be in health.

This recipe was borrowed from The Baine's family.