Gluten Free Classic Tuna Casserole Recipe

1 cup milk
1 1/2 Tbsp cornstarch
1 tsp chicken bouillon granules
1 tsp salt
1/2 tsp dry mustard
2 cups cooked long grain rice
2 cups frozen peas
1/2 cup shredded Cheddar cheese
1 can (7 oz) albacore tuna, drained
1/2 cup almond meal
2 Tbsp butter, melted

Preheat oven to 375 degrees. Lightly oil a medium size casserole dish.

Put milk and cornstarch in a large saucepan over medium-high heat, whisk and bring to a boil, then turn heat to low and add the chicken bouillon, salt, and mustard, stirring to combine. Continue stirring until mixture thickens; remove from heat.

Add the rice, peas, cheese, and tuna to the saucepan and stir gently to combine, then turn out into the prepared casserole dish.

In a bowl, stir together the almond meal and melted butter, then evenly sprinkle over the tuna casserole.
Bake (uncovered) in preheated oven for 20 to 25 minutes or until hot, bubbly, and lightly browned around the edges.

Remove and let stand for 3 to 5 minutes before serving. Will serve 2 to 4. This recipe can easily be doubled.