Red Meat Allergy Friendly Gluten Free Tuna Casserole

Ingredients

6 servings

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the gluten free egg noodles according to package directions until just barely al dente — they should still have a firm bite at the center, as they will continue cooking in the oven. Drain in a colander and set aside.

2. 2

   In a medium saucepan, melt 3 tbsp butter over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and the pan looks nearly dry, about 4–5 minutes.