When I was young I called tuna noodle casserole Tuna NOONA Casserole. For many years of my life I truly believe that was what it was called. It was actually one of my favorite meals as a child, but until recently I hadn’t tasted it in years. Grace of Food Fitness FreshAir, posted this recipe for tuna casserole on Mother’s Day of this year. I thought it was pretty neat that this recipe didn’t require any baking, and therefore took much less time to prepare than most casseroles. Below is my version of Grace’s recipe, which I modified to make gluten free.
- -1 onion, chopped
- -3 Tbsp. oil
- -3½ Tbsp. brown rice flour
- -2½ cups almond milk
- -1 large can tuna in spring water or 2 small cans, drained -Salt to taste (start with ¾ tsp)
- - Pepper to taste ( start with ¼ tsp) -1 lb. brown rice penne pasta
- - Dried basil to garnish
- Saute onion in the oil until onions are translucent. Add flour and mix. Gradually add almond milk stirring to incorporate and to break up lumps. Continue to cook on low heat, stirring, until sauce thickens. Then add tuna, salt and pepper. Gently mix, trying to maintain some of the tuna chunks. Stir in noodles. Serve, garnishing with dried basil.
Despite the not-so-good picture, this casserole was fantastic. Nick, the “tuna hater” even loved it! He took a bite and had a huge smile on his face, but then he still insisted on adding Red Hot…..gross. I think I would have been happier had he just added a bit of parmesan and maybe some cayenne pepper. I mean, I love Red Hot, but not on this!
QUESTION: Do you like tuna noodle casserole?? Have you ever seen a no-bake version of this casserole?
And now for this week’s health and nutrition news;