Gluten Free Tuna Noodle Casserole

8 oz. gluten free pasta(I use Quinoa)
2 TBSP butter
1 medium onion , diced
1 teaspoon salt
1 teaspoon pepper
2 (6 ounce) cans tuna
1 TBSP cornstarch
4 ounces cream cheese
2 cups milk
1 cup peas
2 cups crushed potato chips 2 cups shredded cheese

1. Melt butter in a large skillet and saute onion until soft. Add salt and pepper.

2. Drain the water from the tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.

3. Stir cream cheese into skillet and cook until melted. Add milk and reserved tuna water.

4. Stirring, bring just to a boil and remove from heat.

5. Mix in peas and tuna, separate the tuna into bite sized flakes.

6. Boil pasta for 5 minutes or until al dente. DO NOT OVER COOK!

7. Drain pasta, and rinse.

8. Toss pasta and sauce into a casserole dish and bake at 350 for 10 minutes.

9. Top with potato chips and cheese and bake for 10 minutes more.