Gluten Free Recipes
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Easy Tuna Rice Casserole
By Trina Astor-Stewart ©
My gluten free, wheat free recipes are moist and delicious! If you are gluten intolerant or celiac, there is no need to be deprived of your favourite foods.
This casserole has stood me in good stead over the years when I really didn’t feel much like cooking and needed something easy, quick and delicious to fill the tummies in my family. You can easily ‘stretch’ or cut down the recipe to fit your family.
Prepare a large casserole dish by oiling or buttering it so the casserole won’t stick. Start a kettle of water to boil. Preheat the oven to 350F .
Place the following ingredients in a separate bowl and toss together well.
2 cups of white rice (you can use brown, but as brown rice takes longer to cook, you may want to parboil it first)
4 tablespoons mayonnaise
1 large onion chopped
2 small tins of tuna packed in water
1 cup of cheddar cheese cubed – approx.
2 cups mixed frozen vegetables or peas
Dash salt and pepper
Spread the tuna mixture on the bottom of the casserole pan. Pour boiling water over to cover, about 6 cups.
Grate more cheddar or mozzarella cheese on top and place in the oven. As soon as the rice is cooked, you can eat! Takes about 30 to 40 minutes.
There are many things you can serve your gluten free guests, the rice casserole is so easy and tasty as a main course with a salad. Put the salad dressing on the side. A plain oil vinegrette is best, bear in mind that malt vinegar is not gluten free. You can substitute lemon juice for vinegar and be safe if you are not sure if your vinegar is gluten free. Pure spices are normally gluten free, but seasonings can have hidden fillers. Grind peppercorns in a coffee grinder, as pepper is often sold with a filler.
Plain Vinegrette - Sunflower oil, lemon juice, salt and pepper
Plain Fruits, Vegetables and unprocessed meats are a good choice. Anything processed or in a package as a mix, tin soups etc. can pose a problem for someone who is gluten intolerant or has another food intolerance.
