This Gluten-Free Tuna Casserole puts a spin on your classic comfort food favorite. Delicious chunks of Wild Selections Solid White Albacore Tuna in water in every bite of this creamy and savory dish will have your family begging for seconds.
Spray a large glass-baking dish with non-stick cooking spray. Set aside. Preheat oven to 350 degrees Fahrenheit.
In large pot, boil water and cook pasta noodles for half time called for on instructions. Drain noodles and quickly run noodles under cold water to stop cooking. Set aside.
Over medium heat, melt butter in a saucepan. Add mushrooms and onions to saucepan and sauté in butter until soft and aromatic.
Gradually pour in 2 cups of milk into saucepan, and then add garlic powder, Worcestershire sauce, salt and pepper. Stir and bring to boil. While the mixture boils, mix the chicken broth and cornstarch in a bowl. When mixture in saucepan begins to boil, add chicken broth/cornstarch mixture to pan and whisk to combine. Cook for an additional 1-2 minutes, allowing to thicken. Remove from stovetop and set aside.
To assemble casserole, combine Wild Selections Solid White Albacore Tuna, cooked pasta noodles, mayonnaise, sour cream, chopped eggs, peas, cheese, sauce mixture and an additional 1/3 cup of milk in a large bowl. Gently fold all ingredients until evenly incorporated.
Pour casserole mixture into the glass baking dish and sprinkle with crushed potato chips and extra cheese on top. Bake for 30-40 minutes, or until top is golden and crispy.