Spicy Gluten-Free Tuna Casserole

Velveeta® cheese and jalapeno peppers add creamy texture and spicy flavor to this veggie-loaded, gluten-free tuna casserole.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 424 Calories

Ingredients

• 1 ½ teaspoons olive oil
• 1 medium green bell pepper, diced
• 1 (8 ounce) package processed cheese (such as Velveeta®), cubed
• ½ large onion, diced
• 1 medium zucchini, diced
• 8 ounces gluten-free elbow pasta
• 2 (7 ounce) cans albacore tuna packed in water, drained and flaked
• 3 medium jalapeno peppers, seeded and diced
• 10 medium cherry tomatoes, halved

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Step 2

Stir soup and tuna together in a 9x13-inch casserole dish. Place in the oven and set to preheat to 350 degrees F (175 degrees C).

Step 3

While the oven is preheating, heat oil in a skillet over medium heat. Add bell pepper, zucchini, onion, and jalapeno peppers; saute until onion is translucent, about 5 minutes; don't overcook. Add cherry tomatoes for the last couple of minutes.

Step 4

Remove casserole dish from the oven and stir in drained macaroni, and then sauteed vegetables. Stir in processed cheese.

Step 5

Bake, uncovered, in the preheated oven until bubbly, about 25 minutes, stirring halfway through.