Wednesday, June 20, 2012

Classic Tuna Noodle Casserole

(Gluten, Dairy, & Soy Free)


Time to do a little dance!  Why?  Because I just found that in week #2 of planning meals, I saved 35% off of our grocery budget! (up from the first week with 25%).  Weeeeee!

We'll see if I'll beat last week's "score" with this week - so far I'm on target.  :-D

To the recipe we go, hi-ho:

You'll Need:
  • gluten-free pasta (I like using Tinkyada's brown rice spiral pasta)
  • grated carrot (about 1 carrot per 2 people)
  • chopped celery (approx 3/4 cup)
  • 1 can of tuna per person
  • 3-4 tbsp brown rice flour
  • olive oil
  • garlic
  • salt and pepper
  • mustard powder
  • 1/2 cup bread crumbs (I crumble mine from Food For Life's brown rice bread)
  • 3/4 cup chicken broth and 3/4 cup water (or 1 & 1/2 cups water)

To Start:
  1. Start the noodles boiling on the stove, and heat oven to 350 degrees.
  2. Grate the carrot/s and cut up the celery as you wait for the noodles.
  3. Add the carrots and celery to a skillet and add olive oil and seasonings (according to your taste), EXCEPT for the mustard powder.  Put on med-high heat and keep mixing the veggies from time to time until they are softened.
  4. Pour chicken broth and water (or just water) into the skillet with the heat still on med-high, and slowly add about a tablespoon of the flour every 10 seconds while continually stirring
  5. When mixture is smooth, turn off heat.
  6. Drain and put the cooked pasta in an oven dish, adding a bit more olive oil (about 2-3 tbsp), and salt, pepper, mustard, and garlic according to taste.  Add all of the tuna and the veggie sauce mix from the skillet to the oven dish.  Mix everything together.
  7. Add breadcrumbs on top, then put in the oven for 30 minutes or until the top is crusty.


*Update: Shared on Gluten Free Wednesday (6-20-12) and Made From Scratch Monday!  Also linked-up with Carole's Chatter.  Thanks for the opportunity!
Gluten-Free WednesdaysMonday Meals

8 comments:

  1. Oh, this sounds splendid! I have chicken on hand and believe I will try this out today ☺ I have a friend in from out of town, and although she isn't gluten free she is always amazed how good GF prepared meals taste. Thank you for sharing with us this week in our recipe hop!

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    Replies
    1. Hi! That's awesome, thanks! If you'd like to experiment with making it even creamier, try adding coconut or rice milk to the sauce - I intend to try that the next time I try the recipe. :) Hope your friend likes it!

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  2. nice posting.. thanks for sharing.

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  3. Hi there. The current Food on Friday is all about pasta and noodles! There is already a great collection of dishes but it would be great if you linked this in. This is the link . Have a good week.

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    Replies
    1. Hello Carole! Thanks for the heads-up - I've just posted the link on your page. Thanks! :)

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    2. Thanks for linking in to Food on Friday: Pasta and Noodles. We are getting a fantastic collection of all things pasta and noodles.
      I am now signed up to follow you on Google Reader. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers

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