I’m a comfort food kind of woman. Although complex flavors are appealing I’ll cave every time to something as simple and ordinary as Tuna Noodle Casserole.
This dish is not a regular visitor to our table. I’ll let you in on a little secret—my guys are not actually in love with it.
Once in a blue moon they’ll indulge my craving and with half hearted smiles come to the table to stare at it’s creamy goodness. (Yes, they eat it. Without too much whining I might add.) Personally, I don’t get why it’s not a favorite. I think it’s sinfully divine.
It could be I enjoy it not only for it’s taste but because tuna casserole and I have a bit of history together. We met when I was in high school, introduced by a high school beau who would whip it up for lunch, dinner, or just a midnight snack. Needless to say during that period of my life I ate a lot of tuna casserole and, well, it just kind of stuck with me.
Sometimes the foods we grew up with and that still remain in our recipe boxes are a nice bit of comfort to ease life in a fast paced world.
Tuna Noodle Casserole (gluten-free)
Preheat the oven to 350 degrees.
Bring a large pot of lightly salted water to a boil. Add and cook until just al dente (about 2/3 the time recommended on the package):
8 ounces gluten-free fusilli pasta (I used Bionaturae)
Drain the pasta, rinse in cold water, and set aside.
While the pasta is cooking heat over a medium flame in a heavy skillet:
2 tablespoons olive oil
Add in:
1 ½ cups fresh mushrooms, sliced and coarse diced
1 small sweet onion, diced
3 celery stalks, sliced
Sauté until the vegetables are wilted and the liquid subsides…about 10 minutes.
Sprinkle over top and mix in with the vegetables:
¾ teaspoon celery seeds
1 teaspoon dry mustard powder
4 teaspoons sorghum flour
Add, a quarter cup at a time, mixing in and letting it simmer to allow the liquid to begin to thicken:
1 cup chicken broth mixed with
½ cup hemp milk
Take the skillet off the heat when the liquid is thickened and reduced to about three quarters.
Add and mix through:
1 ½ cups shredded manchego or cheddar cheese
salt and pepper to taste
2 cans of solid white albacore tuna, drained
Gently mix in the cooked fusilli.
If the mixture is too thick you can add a tablespoon or two more of broth or water to loosen it.
Spoon everything into an ovenproof casserole dish and sprinkle the mixture with:
1/3 cup gluten-free breadcrumbs
1/4 cup shredded manchego or cheddar cheese
Bake about 20-25 minutes until the casserole is bubbling and beginning to brown on top.