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 might even 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)
- 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 cup grated allowed cheese, I use Daiya vegan cheese shreds, cheddar style (optional, adds flavor and richness) OR 1/4 cup homemade mayo!
- 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), almond flour would work 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.
- 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 cheese. Stir to melt.
- Stir in the noodles and the tuna and mix to blend.
- Pour into a greased 12 x 8 pan.
- Topping: Mix together the breadcrumbs, 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.
This post was shared with Natural Living Monday, Mostly Homemade Monday, Fat Tuesday,Hearth & Soul, Tuesday Talent Show, GF Tuesday, Totally Tasty Tuesdays, Tasty Tuesdays, Tuesday Greens, Gluten Free Wednesdays, Wildcrafting Wednesday, Real Food Wednesday, Fresh Foods Wednesday, Frugal Days Sustainable Ways, Wellness Wednesdays, Thank Your Body Thursday, Full Plate Thursday, Thriving on Thursday, Simple Lives Thursday, Pennywise Platter, Whole Foods Friday, GF Friday, Fight Back Friday, Simple Meal Friday,