A gluten-free version of this all-American classic.
1/2 box ( 8 oz / 227g ) Notta Pasta Fettuccine
2 Tbsp butter
1 medium onion, diced
10 oz package sliced mushrooms
1 tsp salt and fresh ground pepper to taste
2 - 6 oz cans solid white tuna, water packed
1 Tbsp plus 1 tsp cornstarch
1 - 3 oz package cream cheese
2 cups whole milk
1 cup frozen peas, thawed
2 cups crushed potato chips or 2 cups shredded cheese
1 Put a large pot of salted water on to boil for pasta. Preheat oven to 400F. Oil a shallow casserole dish.
2 Melt butter in a large skillet over medium-high heat. Add onions and saut� 2 minutes. Add mushrooms, salt and pepper. Saut� until mushrooms are lightly
caramelized and soft, stirring occasionally.
3 While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
4 Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from
heat.
5 Mix in peas and tuna, separating tuna into bite size flakes.
6 Stirring frequently, boil pasta for 5 minutes, or until al dente. Don't over cook. Drain pasta, and briefly rinse. Toss with sauce. Season to taste.
7 Pour into casserole dish. Bake 10 minutes. Top with potato chips or cheese and bake 10 minutes more, or until bubbly around edges.