Day: January 3, 2025

Tuna French-Fry Casserole, 3.0

I rarely make tuna noodle casserole; but I did make a delicious version a while ago. Today I attempted to make my old French fry version with a scratch gluten free sauce from that noodle version. 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 before going gluten free 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: I added chunks of red and green sweet pepper; up to you whether you add them. I especially like the red pepper in it. Use whole milk if possible; makes it taste rich. You can use any type of frozen French fries but check to make sure they are gluten free. 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; I 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 used fresh dill in my sauce this time, but use what you have or even leave it out.

 I served mine with buttered baby carrots. A salad would be a nice option too!

Most of the veggies are in the pan!
Creamy sauce and veggies; thickening
Half constructed; 2 layers of French fries when it gets done.
Ready to bake: cracker topping is on!
A healthy serving of tuna french fry casserole

Angie’s Tuna French Fry Casserole

Ingredients:

4 Tbsp. butter, divided

1 rib of celery, diced finely

1/3-1/2 cup finely diced onion

1/2 cup sweet red pepper, diced

1 tsp (1 clove) minced fresh garlic

2/3 cup frozen peas

4 Tbsp. white rice flour

14 ounces chicken broth; low sodium preferably

7/8-1 cup of whole 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 or 1 Tbsp. fresh chopped dill

2 tsp. fresh lemon juice

1-2 Tbsp. finely chopped fresh Italian parsley (optional)

1/2 cup fresh grated Parmesan cheese

1/2 cup grated sharp cheddar cheese

2 cans tuna, (5 oz cans) drained – I like solid white packed in water for this

half a bag of frozen french fries baked for 10-12 minutes at 375 degrees; bake while you make the sauce.

Topping: 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 (2.75 quart) and put those hot veggies on a plate while you whip up the nummy cream 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 half the hot French fries and then carefully pour half the sauce and veggies 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. I did 30 minutes

It keeps in the fridge for 2-3 days; I like to add a touch of half and half to my serving before microwaving it; like a couple teaspoons; helps it stay moist when reheated.

Black Bottom Pie A Southern Treat!

This is a humdinger of a pie, from the South but definitely a pie we love here in Pennsylvania. A gingersnap crust topped with a thin layer of dark chocolate custard and then a high layer of rum flavored custard which I like to top with lightly sweetened freshly whipped cream. Heaven on a plate.

This pie is slightly tricky but honestly I have never had a fail and I have made it like 2 dozen times over the years. My mom used to make it and I often make it during the Christmas season. We had some on New year’s Eve to celebrate. My guy claims to not like gingersnaps but once he eats a freshly baked one made from scatch he suddenly becomes a fan! So, you could use a graham cracker crust but I urge you to try this with the gingersnap version. The rest of it is hard to sub in anything. I generally like dark rum but in a pinch I have used white rum more than once. I use bittersweet chocolate but you could try it with semi-sweet or even 50/50 bittersweet and unsweetened chocolate.

Black Bottom Pie

Make a gingersnap crust; 1 1/2 cup crushed gingersnaps; I do it in the blender

1/3 cup melted butter; mix in a bowl and pour into a 9 inch pie pan; spread evenly on bottom and sides. I like to use a sheet of wax paper to easily spread it. Bake at 350 degrees for 8 minutes. Let cool completely.

Filling

Ingredients

1/2 cup sugar mixed with 1 Tbsp and 2 tsp. cornstarch

2 cups whole milk heated to quite hot in the microwave; I do 2 minutes

4 eggs separated; put yolks in a small bowl and lightly beat with a whisk

1.5 ounces of bittersweet chocolate melted

1 tsp. vanilla extract

1 Tbsp plain gelatine mixed with 2 Tbsp. cold water in a small dish; let stand a minute before using

1/4 tsp. cream of tarter

2 Tbsp rum, preferably dark rum

a cup of cold heavy cream

Directions: Mix the sugar and cornstarch and add to the milk in 1.5 quart saucepan, heavy if you have such. Stir as it heats on medium. I use a heat diffuser between the heat and the pan. Cook slowly, do not let boil. Stir a lot so it heats evenly. It needs to coat the spoon; won’t get that thick and this generally takes 8-10 minutes at least. Then use a measuring cup to dip out 1/3 or so cup of it and stir into the egg yolks. Then pour the egg yolk mixture into the hot milk and stir well. Then cook on medium heat for a minute. Meanwhile… Melt that chocolate; I do it in my microwave. Dip out or pour a cup to 1.25 cups custard into a small bowl; pour in melted chocolate, stir good and add the vanilla, stir and let cool a couple of minutes before pouring into the crust. evenly coating the bottom. Put in fridge to chill.

Whip the egg whites and cream of tartar until forming soft peaks. Add 1/3 cup sugar very slowly as it beats to firm peaks. Pour the melted gelatin into the remaining hot custard, stir in until it is melted. Add rum and fold together with the beaten egg whites until no white shows, pull the crust out of the fridge and gently pile the rum custard on top of the chocolate custard. Chill at least 3 hours. Serve topped with whipped cream sweetened with a little powdered sugar; 1 cup heavy cream plus 2 Tbsp. powdered sugar.