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    Scott Adams

    Jane's Tuna/Noodle Casserole (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Jan Ryan.



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    2-10 oz. package gluten-free elbows
    1-10 oz. package frozen, chopped spinach, cooked

    Double the gluten-free cream of mushroom soup (above). Use canned mushrooms. Add milk to fill evaporated milk can to top. (Is this confusing? You dont need the whole can of evaporated. Milk, just ½ C. So add 2% milk to remaining evaporated milk in can to refill can)

    One 12 oz. can solid white tune (gluten-free)
    Salt & pepper to taste

    Cook noodles and drain. Mix all together. Fill 2 regular casserole dishes. Crumble Barbaras Crisp Rice Cereal over top. Bake at 350 degrees. for 1 hour uncovered.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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