Thursday, September 3, 2009

Gluten Free Tuna Noodle Casserole

I love tuna noodle casserole and I’ve tried several recipes but the one I made this weekend was a hit. My boy didn’t care for tuna noodle casserole the last time it graced his plate but he loved it this time declaring, “This is my favorite” and then eating 3 servings. When that happens you know you have a keeper. It doesn’t have a strong tuna flavor and it’s really quite good and pretty quick to whip together. This is another recipe from Jill at Hey, That Tastes Good, she sure knows how to cook.

Gluten Free Tuna Noodle Casserole
Adapted from Hey, That Tastes Good

½ onion diced
2 celery stalks dices (I made them very small)
4 garlic cloves minced
8 T butter
3 T gluten free flour
2 C milk
Salt & pepper to taste
2 C cheddar/colby cheese shredded
1 C breadcrumbs, use these
2 cans tuna
16 oz dry pasta (I used Tinkyada Rice Spirals)
1 can peas
Parmesan Cheese

Preheat oven to 350 F. Butter a large casserole dish and set aside. Cook the pasta, adding about 1 T olive oil to the water. While the pasta is cooking sauté the onion, celery, and garlic in 2 T of butter until browned and softened. Put the tuna, vegetables, peas, and pasta in the casserole dish. Make the cheese sauce by melting 4 T butter and whisking in the rice flour. Whisk in the milk, salt, and pepper and cook until thickened whisking regularly. Remove from heat and stir in the cheese. Pour the sauce into the casserole and mix everything evenly. Melt 2 T of butter and stir the breadcrumbs into the butter. Sprinkle over the casserole and then sprinkle with parmesan cheese. Bake for about 30 minutes or until its heated through and bubbly. Enjoy!

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