1 cup milk
1 1/2 Tbsp cornstarch
1 tsp gluten-free chicken bouillon
1 tsp salt
1/2 tsp dry mustard
2 cups cooked rice
2 cups cooked peas
1/2 cup grated cheddar cheese
1 can (7 oz) tuna fish, drained
1/2 cup gluten-free bread crumbs
2 Tbsp butter, melted
- In a small saucepan, mix together milk and cornstarch. Bring to a boil, then reduce heat.
- Stir in bouillon, salt, and mustard. Add sauce into a 1 1/2 quart casserole dish with rice, peas, cheese, and tuna.
- Combine bread crumbs with butter and sprinkle over casserole.
- Bake at 400 F for 25 minutes.
Makes five 1-cup servings.