Measurements

• 1 cup 1
• 1/2 teaspoon Black Pepper
• 1/2 cup Gluten-Free Breadcrumbs
• 2 cans
• 1 can
• 8 oz Gluten
• 1 cup Frozen Peas
• 1/2 teaspoon Garlic Powder
• 1/2 cup Green Peas
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Red Pepper Flakes
• 1/2 teaspoon Salt
• 1 cup Shredded Vegan Cheddar Cheese

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cook the gluten-free egg noodles according to the package instructions.
• Drain and set aside.
• In a large mixing bowl, combine the gluten-free cream of mushroom soup, 1% milk, black pepper, garlic powder, onion powder, red pepper flakes, and salt.
• Mix well.
• Add the drained canned tuna, frozen peas, and green peas to the mixture.
• Stir until well combined.
• Gently fold in the cooked gluten-free egg noodles.
• Transfer the mixture to a greased 9x13 inch baking dish.
• Sprinkle the gluten-free breadcrumbs evenly over the top of the casserole.
• Top with shredded vegan cheddar cheese.
• Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
• Let it cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.