Gluten Free Casserole Topping. Top with shredded cheddar cheese. 1/4 cup (50 g) granulated sugar.
To make the burger sauce place all ingredients in a. The spruce / abbey littlejohn Whisk together buttermilk and egg.
Preheat the oven to 350f and grease a 9 x 13 inch casserole dish or baking dish.
For topping, dump the bob’s red mill gluten free all purpose flour, brown sugar, margarine and salt into a small mixing bowl. Stir in the tuna, peas, mushroom and onion mixture, and cooked gluten free pasta. Blend together with a fork. Top with shredded cheddar cheese and bake at 400 degrees for 20 to 25 minutes or until the topping is browned.