Serves 2-4
Ingredients
- 4 oz (115g) gluten-free noodles, cooked
- 1 cup broccoli florets, lightly steamed
- 1 cup mushrooms, sliced and sautéed
- 1 can (5 oz) tuna, drained
- 2 large eggs
- ¼ cup mayonnaise
- ¾ cup shredded cheddar or mozzarella cheese, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
- ¼ teaspoon dried thyme or Italian seasoning (optional)
- 1 tablespoon grated Parmesan cheese (optional)
- Preheat the oven to 375°F (190°C). Grease a small casserole dish or 8-inch baking dish.
- Combine the filling.
In a bowl, mix together the cooked noodles, broccoli, mushrooms, tuna, and ½ cup of the shredded cheese. - Make the sauce.
In a separate bowl, whisk together the eggs, mayonnaise, water, garlic powder, onion powder, pepper, and thyme until smooth. - Assemble.
Pour the egg mixture over the noodle mixture and stir gently to coat everything evenly. - Top with cheese.
Transfer to the prepared baking dish. Sprinkle the remaining ¼ cup cheese and Parmesan over the top. - Bake.
Bake uncovered for 35-45 minutes, or until the center is set and the cheese is lightly golden. - Rest and serve.
Let stand for 5–10 minutes before serving.
RSS Feed