Now that the weather is getting colder, there is something comforting about the food we used to eat when I was growing up. One old favorite was tuna noodle casserole. As you know, most cream-based canned soups are full of gluten. I was so excited to recently learn that the Progresso Cream of Mushroom Soup is gluten-free! This is a product that is readily available at most stores and a staple that I miss in my cooking repertoire. Now that being said, I rarely use dairy at our house. But every once in a while we have some and this is one of those meals that is hard to replicate the exact taste without dairy.
If you want to make your own cream-based soup mix, get yourself a copy of Bette Hagman’s The Gluten-Free Gourmet. She has an easy recipe for both dairy-free and regular cream-based soups that you can use in many recipes. This is what I used to do before I found out about Progresso.
Traditional Tuna Noodle Casserole
1 can Progresso Cream of Mushroom Soup
2 cups gluten-free noodles, cooked al dente and drained
1 cup frozen peas or mixed vegetables
2 cans (about 6 ounces each) tuna, drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
Cook your noodles until they are al dente, or just under-cooked. Rinse them under cold water in a colander.
Stir the soup, vegetables, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a separate small bowl.
Bake the tuna mixture at 400°F for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture on top of the tuna mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.