Tuesday, September 10, 2013

Tuna Noodle Casserole

It's easy to make tuna noodle casserole gluten-free, and you could even make it dairy-free if you wanted to use carrot cheese sauce in place of the cheddar.

1 1/4 gluten-free (corn or brown rice) pasta shells, cooked & drained
2 tbsp butter (I use soy-free Earth Balance)
2 tbsp potato starch
3/4 tsp salt
2 c almond milk
1 c shredded sharp cheddar cheese
1 c frozen peas, thawed
10 oz can of tuna, drained & forked apart
topping: 2 tbsp melted butter or Earth Balance + 1/2 cup gluten-free bread crumbs

Melt butter over low heat in a 1 1/2-qt saucepan. 

Whisk in potato starch and salt. 

Stir constantly over medium heat until smooth and bubbly. 

Gradually stir in milk. 

Heat to boiling, stirring constantly at a boil for one minute. 

Stir in cheese until melted. 

Mix well: pasta, cheese sauce, peas, and tuna. 

Pour into a 2-qt casserole.

Cover and bake at 350 for 25 minutes or until hot and bubbly. 

Add topping and bake five more minutes, uncovered. 

Serve with black pepper. 

Serves 4-6.

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