Spicy Gluten-Free Tuna Casserole

Step 1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Step 2
Stir soup and tuna together in a 9×13-inch casserole dish. Place in the oven and set to preheat to 350 degrees F (175 degrees C).

Step 3
While the oven is preheating, heat oil in a skillet over medium heat. Add bell pepper, zucchini, onion, and jalapeno peppers; saute until onion is translucent, about 5 minutes; don't overcook. Add cherry tomatoes for the last couple of minutes.

Step 4
Remove casserole dish from the oven and stir in drained macaroni, and then sauteed vegetables. Stir in processed cheese.

Step 5
Bake, uncovered, in the preheated oven until bubbly, about 25 minutes, stirring halfway through.