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.