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Sunday
Feb202011

Tuna Noodle Casserole (gluten-free)

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.

PRINT RECIPE

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Reader Comments (12)

Tuna casserole is one of my favorite "retro" foods. Love it!

Feb 21, 2011 | Unregistered CommenterKristen

Tuna casserole is one of our favorites although it doesn't get made often because I don't often buy gf pasta. Hubby would love this version of yours, Nancy. :-)

Shirley

Feb 21, 2011 | Unregistered CommenterShirley @ gfe

I just love this! What a great pantry meal to make for my gluten-free friends. Thanks Nancy!

Feb 21, 2011 | Unregistered CommenterTracy

This is not a favorite of my husbands either...but it looks just wonderful!! I love old school comfort food like this.

Feb 22, 2011 | Unregistered CommenterCookbook Queen

My hubby would love this! He's always begging me to make tuna noodle casserole (and I rarely do)... I will keep my eyes open for that gluten free pasta... I have a few GF friends who are always asking me for recommendations, so I love to try it out. :)

Nancy, so funny you posted this. My husband and I were talking about what our childhood comfort food were. His was a tuna noodle casserole. And since I have never made that for him, he thought that it should go on my menu for this week. LOL Well, now you have taken care of it for me! Yay!! He is going to be thrilled. This recipe (and your beautiful photo) looks amazing!
xo
k

This looks yummy, Nancy! I definitely want to try your exact recipe.

Feb 24, 2011 | Unregistered CommenterRobyn | Add a Pinch

Haven't had this sort of dish for ages! Now you've got me thinking of it, I might have to get it on the menu soon... yumm

Feb 26, 2011 | Unregistered CommenterInTolerant Chef

Wow, although tuna noodle casserole is a basic, mainstream, comfort food this post of yours brings it up to a new level. Beautiful photos and I love the major upgrades in your recipe. I haven't had a tuna noodle casserole in probably 10 years. You've motivated me to give it a second chance (especially now that there are decent GF noodles out there). Thanks for the inspiration!
Melissa

Mar 1, 2011 | Unregistered Commenterglutenfreeforgood

I can not even remember how long it has been since I had tuna casserole! Thanks for making me remember this dish! Beautiful photos!

Hmm. There's GF breadcrumbs and tuna in the pantry. How could I not make this? A little off-season, but this is going in my college-apartment recipe file for sure. Thanks!

Sep 6, 2011 | Unregistered CommenterKaty

Katy - It's perfect weather for Tuna Casserole! The scent of fall is in the air. Enjoy.

Sep 7, 2011 | Registered CommenterNancy Kohler

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