Creamy Tuna Casserole (revised)

I published this back on  July 27, 2009 from an old recipe I had scrawled down in a Doctors office out of a magazine. Over the years it has developed and matured to the tastes of my family so here it is again with the revisions.

Creamy Tuna Casserole

Serves 8-10

Preheat Oven to 325°F

2 cups macaroni, gluten free 

2 tablespoons olive oil

2 cups sliced mushrooms
1 small onion, diced

4 cup fresh spinach, chopped*
2 cups sour cream, no fat

2 tablespoons corn starch

2 eggs

2 cans tuna in water, drained

1 pinch salt (to taste)
1 pinch pepper
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded

Cook noodles as directed; drain. Sauté onions and mushrooms until lightly browned add the spinach cover and let steam to wilt the spinach about 3-4 minutes. Whisk  together sour cream, eggs and corn starch until smooth. Mix in half of each cheese, salt and pepper. Break tuna into flakes and add it to the sour cream mixture the add noodles, mushrooms, onion and spinach; mix lightly until blended. Scrape mixture into a greased 3 quart casserole. Bake covered at 325°F for 1 hr. Spread remaining cheese on top and return to the oven uncovered until cheese is bubbly, about 10 min. For best results let the casserole rest for 15-20 minutes so it has a chance to setup.

*note: you can use one package of frozen spinach but insure you thaw completely and squeeze the moisture out so you don’t make the casserole watery. You can also substitute the spinach with 1 cup frozen vegetables; peas etc. (thawed) and forgo the wilting just mix in with the tuna.