Cheesy Tuna-Noodle Casserole

[ Prep Time: 20 Minutes | Start to Finish: 50 Minutes | 4 servings ]

• 3 cups uncooked gluten-free brown rice pasta spirals
• 1 medium onion, finely chopped (½ cup)
• ½ cup frozen sweet peas, thawed
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 can (18 oz) ready-to-serve creamy mushroom soup
• 1 can (12 oz) tuna in water, drained
• 1½ cups shredded sharp or regular Cheddar cheese (6 oz)
• 1 cup gluten-free coarsely crushed potato chips

1. Heat oven to 400°F. Cook and drain pasta as directed on package.

2. Place all ingredients except pasta and potato chips in 2-quart ungreased casserole; stir to mix well. Gently stir in pasta.

3. Bake uncovered 25 to 30 minutes or until hot and bubbly; sprinkle with potato chips during last 5 minutes of baking.

1 Serving: Calories 560; Total Fat 26g (Saturated Fat 12g; Trans Fat 0g); Cholesterol 65mg; Sodium 1420mg; Total Carbohydrate 50g (Dietary Fiber 3g); Protein 32g Exchanges: 3 Starch, 1 Vegetable, 2 Very Lean Meat, 1 High-Fat Meat, 3 Fat Carbohydrate Choices: 3