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Creamy Tuna Veggie Casserole ( Gluten Free)
By · 8 servings
20m prep time
20m cook time
A creamy white sauce mixed with tuna and veggies topped with Gluten Free Biscuits and baked.
by Amber Spackman
Print recipe
Ingredients
- 4 Carrots diced
- 4 Potatoes Diced
- 1/2 Cup Thrive Diced Onions
- 1 Cup Thrive Peas
- 6 TBSP Butter
- 12 TBSP Thrive Gluten Free Flour
- 5-6 Cups Milk (Can Use Thrive powdered Milk)
- 2 Cans Tuna
- 2 tsp. Salt
- 1/2 tsp. Paprika
- 1/4 tsp. Pepper
- 1 tsp. Thrive Chef's Choice seasoning
Directions
- Boil veggies until crisp tender
- Make white sauce in a medium sauce pan by melting the butter, adding the flour and whisking it, then add the milk a little at a time and whisk and simmer until thick. Turn off heat and add Tuna and seasonings.
- Add veggies to sauce and pour into a 9x13 pan. Cover with Pie crust or BP biscuits. See my Gluten Free Biscuits recipe.
- Bake at 375 degrees for 20 minutes.