I never make tuna noodle casserole; too blah but I had some new pasta shapes so I attempted it and made a scratch gluten free sauce. What a difference that made! So delicious, a delicate flavor and a huge improvement over bought cans of mushroom soup or cream of chicken soup which are generally not gf anyway. This was as good a tuna casserole if not better than any I have tasted so I plan to make it again for sure. It really isn’t that much work to make a scratch sauce and it makes all the difference in the world in terms of flavor. Just don’t boil the sauce or it may separate.

Notes: you can use any kind of gf pasta or noodles. I used Jovial bowties; just cook them 2-3 minutes less than package says, great look and good flavor. Don’t leave out anything in the sauce; the celery/onions/peas give it such a fresh taste, like early spring! Use the tuna you like; suggest water packed white for this. I find albacore kind of dry so the solid white tastes better to my taste buds; totally your call what tuna you use. Be sure to drain it; your critters will love the juice in their suppers! I served mine with baby carrots cooked with maple syrup. A salad would be nice too!

Angie’s Tuna Noodle Casserole with Crumb Topping

Ingredients:

4 Tbsp. butter, divided

1 rib of celery, diced finely

as1/3-1/2 cup finely diced onion

1 Tsp (1 clove) minced fresh garlic

2/3 cup frozen peas

7 ounces dry pasta; cook it while you cook the sauce; undercook by 2-3 minutes.

4 Tbsp. white rice flour

14 ounces chicken broth; low sodium preferably

7/8-1 cup of milk; I warmed it 1 minute in my microwave

1/4 tsp. sea salt

1/8 tsp. freshly ground black pepper

1/4 tsp. dried dill weed

2 tsp. fresh lemon juice

1-2 Tbsp. finely chopped fresh Italian parsley

1/2 cup fresh grated Parmesan cheese

1/2 cup grated sharp cheddar cheese

2 cans tuna, (5 oz cans) drained

Topping 1/2-3/4 cup crushed gf Schar Company Crackers and 1-2 Tbsp. melted butter; mix in small dish and sprinkle it over before baking the casserole.

Directions: Melt 1 Tbsp. butter in medium frying pan, medium heat. Add onions and celery; cook 4-5 minutes, add garlic and peas, cook one more minute. While they cook, butter a 9×12 glass baking dish and put those hot veggies on a plate while you whip up the nummy good sauce.

Start oven heating to 350 degrees. Melt rest of the butter in the same frying pan, add the flour when it is hot; stir it while the flour blends in, cooking it 30-60 seconds. Add in the broth and then the warm milk, stirring constantly with a whisk. Add the salt, dill, parsley and lemon juice. keep stirring; after a minute or two it should be thick and bubbly. Stir in the parmesan cheese as it bubbles; not at a boil. Taste and adjust sauce as needed. I thought it was perfect with no changes but up to you. Dump back in those veggies; stir; add the tuna and the hot noodles, stir gently and after it looks somewhat blended carefully pour it all into the baking dish. Top with the cheddar cheese and then the buttery crumbs and bake about 25 or 30 minutes until it is bubbling.

It keeps in the fridge for 5-6 days; I added a touch of half and half to my serving before microwaving it; like a couple teaspoons; helps it stay moist when reheated.