Tuna and Corn Casserole – Gluten, Dairy, Nut Free

      A casserole is one of my favorite go to dishes. What’s not to love?  It requires little prep time, basically cooks by itself and most importantly, always a crowd best-seller.

After I learned about my children’s food allergies, making casseroles was quite a challenge.  As you may know or learned by now, most of the traditional soups used in casseroles are not gluten free. Not to mention loaded with preservatives and sodium.

        So, when I had the chance to try Dole’s Garden Soup varieties at the GFAF Expo in NJ, I didn’t waste any time.  I reached out to them so that I can use and review their new products.
      Dole Garden Soups is the latest addition to Dole’s growing packaged foods.  It comes in five varieties namely Carrot Ginger, Southwestern Black Bean and Corn, Roasted Garlic & Tomato Basil, Tomato Vegetable and Sweet Corn.  The two later varieties are my favorite.  Aside from being creamy and delicious, these soups are:
         * Gluten Free
         * Non GMO
         * Preservative Free
         * Low Fat
         * No Cholesterol
         * Ready to Eat
         * Top 8 Allergen Friendly (except for the Roasted Garlic &Tomato Basil which contains milk)
         It is also very versatile.  Did you know that you can use it as gravy or sauce too?  Yes, it’s an excellent ingredient for casseroles as well.  The Sweet Corn Soup is my secret ingredient to this really easy, yummy and kid friendly Tuna and Corn Casserole dish.  Not only is it allergy friendly, this version is really healthy too.
          What do you think? Will you give this one a try?



1 (26 oz) box Dole Garden Soup Sweet Corn
4 cans (about 3 cups) canned tuna in water, drained
1/2 cup green peas
1/2 cup corn kernels
3 tsp. sea salt
1 tsp. dried oregano
1 tsp. ground black pepper
1 tsp. paprika
2 cups water
1 lb. gluten free macaroni (uncooked)
3 Tbs. chopped fresh parsley
1 Tbs. lemon zest
1 tsp. oil (canola, avocado or sunflower oil)

1. Preheat oven to 375 degrees F.
2. Grease a 13 x 9 casserole dish with oil.
3. Put all the ingredients except for the lemon zest and parsley in a big bowl.  Mix well.
4. Transfer the mixture to the prepared dish.
5. Top with the lemon zest and parsley.
6. Cover with foil and bake for 35- 40 minutes.
7. Serve hot.

(Note: I received free products from the company for this review.  This however, doesn’t affect my opinions and experience using the mentioned products.  Please see my full disclosure here.)

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