Comfort food! I worked out a recipe for this some months back when I had a plethora of tuna in the pantry to be used. I have tried multiple recipes over the last couple of years and just kept tweaking.
Tuna noodle casserole really CAN taste great without a can of cream of mushroom soup (and if you read the labels on those cans, you’ll be happy to cook from scratch anyways).
- My favorite gluten free noodles are the Tinkiyada brand…no one can ever tell the difference!
- I like to use ghee, which is butter with all the milk solids (aka casein) removed.
- We use Wild Planet Tuna…it is wild caught and canned in small batches and retains its’ Omega 3’s in canning…great stuff!
PERSONALIZE IT/JAZZ IT UP: This is a great basic tuna casserole, but there are lots of great ways to change it up:
- Add any variety of vegetables like peas, broccoli, spinach, or cauliflower.
- Add some spicy heat by using red pepper flakes or some cayenne.
- Mayonnaise (my homemade one linked) is a great addition instead of the cheese for some richness.
- A few tablespoons white wine or nutritional yeast would add some different flavor depth to the sauce.
- For the topping you could use crushed up potato chips or some sliced almonds mixed with butter and garlic. Have fun…I know I always do!
PALEO?! This will work with roasted spaghetti squash as a stand in for the noodle…just add an egg in to help absorb some of the water! Let me know if you try it! (The almond/ghee/garlic topping would work well).
- 1½ cups dry gluten free noodles (I use either Trader Joe's brand or Tinkiyada), or roasted spaghetti squash
- 3 tablespoons allowed butter or ghee, or olive oil
- 1 medium onion, diced
- 1 sweet bell pepper, finely diced
- 2-3 stalks celery, finely diced
- ¼ cup sweet rice flour (or any mild tasting flour, this is for thickening only, so coconut flour or a starch)
- 2 cups unsweetened milk of choice (I use So Delicious Unsweetened), this could be part chicken stock.
- 2 teaspoons EACH yellow mustard and Dijon mustard (you can use more if you like extra tang like we do). I sometimes add zest of one lemon here too, it is amazing in this!
- ¾ teaspoons sea salt, to taste
- 1/4 cup homemade mayo! OR 1 cup grated allowed cheese, I have use Daiya vegan cheese shreds, cheddar style
- 2 cans albacore tuna (I like Wild Planet)
- 1 cup gluten free breadcrumbs (I make my own crumbs by whirring old pieces of various gluten free bread in my food processor), OR ¾ cup almond flour works for a Paleo option!
- 2 tablespoons melted allowed butter or oil
- 2 cloves minced garlic
- Preheat the oven 350 degrees.
- In a saucepan, boil noodles until very al dente..remember they will cook further in the casserole a bit. Alternately, roast your spaghetti squash and cool to shred.
- Heat a large pan over medium heat.
- Add your preferred butter (any oil would work too) to heat gently.
- Add the onion, celery, and bell pepper and saute for 5-8 minutes to soften.
- Mix in the flour and stir to coat the vegetables evenly.
- In a glass measuring cup, mix the milk and mustards and pour into the vegetables, stirring to blend.
- Continue to stir until the mixture is thick and turn off the heat.
- Add the salt to taste and the mayo or cheese. Stir to blend, taste, and ass more of any of mustards, mayo, or salt.
- Stir in the noodles of choice and the tuna and mix to blend.
- Pour into a greased 12 x 8 pan.
- Topping: Mix together the breadcrumbs or almond flour, melted butter, and minced garlic and sprinkle evenly over the top of the casserole.
- Bake in the oven until hot, bubbly, and the topping is crispy.
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