Spring GF Tuna Casserole

This recipe is wonderful in two ways: no heating up the kitchen and no canned soup involved. This quick and healthier version turns pantry staples into a skillet supper in a flash!

Why is it that 84 degrees in the spring seems hotter than 101 in summer? I needed a light casserole that kept the house cool and so I revised this one for gluten-free from EatingWell.com.

8 oz. gf noodles, cooked to al dente, drained and set aside.

Then saute in

1 Tablespoons olive oil

1/2 cup medium onion diced and

8 mushrooms diced (I used a can) Saute until translucent. Then add

3 cups skim milk

1/2 cup parmesan cheese

1/2 tsp salt

1/2 tsp pepper and

3-4 tablespoons rice flour

I wisked in the flour to thicken. Rice flour does not lump and stirs in nicely to thicken. Add

2 cans of tuna, drained.

1 cup frozen peas

Add the noodles to the pot and pour the entire contents into a 9x13 pan. Preheat oven to broil.

Stir together

1/2 cup parmesan and

1/2 cup gf bread crumbs

Sprinkle over the top of the pan and then place the pan in the oven and broil until bubbling and brown, about 3 to 4 minutes.