Tuna Casserole with Egg-less Mayo (Gluten-free)
Tuna noodle casserole is one of my favorite comfort foods. It’s also one of the first dishes I made on my own (without a recipe!) at the ripe old age of 15.
Okay, okay—tuna casserole may be easy, but try making it taste delicious WITHOUT those crispy friend onions. That’s the dilemma I faced once I adopted a gluten-free lifestyle. It only took me about 20 second to turn to the duct tape of food: bacon! In this case, pastured sugar-free bacon. Problem solved!
Casserole with Egg-less Mayo (Gluten-free)
- 1 box of gluten free egg noodles (my favorite brand is Jovial)
- 2 cans of skip jack tuna (get HERE)
- 2 batches of my Egg-less Mayo
- 6 oz. of organic frozen peas, thawed
- 1 lb. of pastured sugar-free bacon (get HERE)
- Traditional fat of choice: pastured lard, ghee, coconut oil, pastured bacon fat
1. Preheat oven to 350 degrees and, using your fat, grease a casserole dish .
2. Cook your bacon. Here you have choice: either cook in a pan until crispy OR cook on a cookie sheet at 350 degrees for 20 minutes; crumble and set asid.
3. Cook noodles following the directions on the package, drain and set aside.
4. Prepare the Egg-less Mayo
5. In a large bowl, mix the mayo, tuna, and peas well. Add to noodles and stir until mixed well.
6 Transfer mixture to a greased casserole dish.
7. Top with bacon and cook at 350 degrees for 20 minutes.
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