1cupgluten free breadcrumbs(I make my own crumbs by whirring old pieces of various gluten free bread in my food processor. OR 3/4 cup almond flour works for a paleo option! Or crushed pork rinds.
2tablespoonsbutter Or ghee OR avocado oil
2clovesminced garlic
Instructions
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 add more mustards, mayo, or salt to your taste.
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.