Tuna and Noodle Casserole
2 Cans (5 oz) Chunk light Tuna
1 1/2 cup frozen peas
1/2 Cup milk
1/2 – 3/4 Cup Kellogg’s Corn Flake Crumbs
12 Ounce bag of Egg Noodles
1 can cream of chicken soup
Preheat oven to 375°
Cook noodles according to package instructions
Add peas during the last 2 minutes of cooking noodles
Drain noodle and pea mixture
In a separate bowl mix together milk and soup
Stir in noodle mixture
Transfer to a 3 quart casserole dish
Top with Corn Flake Crumbs
Bake for 15 to 20 minutes
Tip: To make this recipe Gluten Free
Use gluten free soup and gluten free noodles
Disclaimer: When changing this recipe to gluten free only you have control over the ingredients and you should always read labels and check on the gluten-free status of a product or ingredient yourself.
Gluten Free Peanut Butter Bars – (No Bake)
1 cup butter melted
2 cups gluten-free graham cracker crumbs
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended.
Press evenly into the bottom of an ungreased 9×13 inch pan. In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer.
Refrigerate for at least one hour before cutting into squares.
Disclaimer: This recipes is considered to be gluten free. However, only you have control over the ingredients and you should always read labels and check on the gluten-free status of a product or ingredient yourself.