|Tuna casserole topped with cheddar and breadcrumbs|
In my opinion, tuna casserole should be a taste of heaven. I make my tuna casserole from scratch (no cans of soup!), and stick to the classic ingredients (no bleu cheese or olives!).
This tuna casserole recipe is gluten free, but you could just as easily make this recipe full of gluten. To make it gluten free, I use Tinkyada gluten free pasta, and Bob's Red Mill gluten free all purpose flour.
This recipe calls for making a basic white sauce that includes flavor-building ingredients like tuna, celery, onion, black pepper, and dry white wine. We'll then mix that with the pasta, and top it off with more cheese and bread crumbs (gluten free in our case).
IMPORTANT NOTE: this recipe is really easy! Don't be alarmed by having to make a "white sauce". If you can add hot cocoa mix to boiling water, you can make this white sauce.
This recipe serves 8, and takes about an hour to make. Here's how it breaks down:
- 16 oz. (dry) pasta (I recommend hollow pasta like macaroni, ziti, or penne, and I use gluten free)
- 5 tablespoons of butter
- 3 tablespoons flour (gluten free if you like)
- 3 cups of milk (or 2 cups milk and 1 cup sour cream)
- 1 large onion
- 3 stalks of celery
- 1 teaspoon (or more) kosher salt
- black pepper (to taste)
- 1/2 cup dry white wine
- 2 (7 oz.) cans tuna packed in water (keep the water!)
- 1 1/2 cups shredded parmesan/romano cheese
- 1 cup shredded cheddar cheese
- 2 cups breadcrumbs
ProcedureBegin by pre-heating the oven to 350 degrees F. Then boil water for pasta. The pasta water should be well-salted... and taste like an overly-salty broth. Remember, the vast majority of that salt will stay in the water and go down the drain... so don't worry (too much) about your blood pressure.
Lightly toast enough bread for 2 cups of breadcrumbs. This amounts to about two slices of regular sandwich bread, or three slices of Udi's gluten free sandwich bread. Once the bread is done toasting, let it sit on the counter until you're ready for it (just prior to putting the casserole into the oven).
|Sauteing the aromatics|
As soon as the butter is partially melted, add your aromatics (the onion and celery). Saute the aromatics for 5-7 minutes or until the onions are translucent and just beginning to brown.
Add the flour, and stir for 10 seconds. Add the milk, tuna with water, and white wine. Stir things around for another 10 seconds until everything is well-mixed.
Continue heating the sauce on medium heat to thicken it, stirring occasionally.
|The casserole sauce prior to thickening|
Cook the pasta until it is al dente (it will continue to cook in the oven) and then drain it and toss it lightly with oil to keep it from sticking. Set the pasta aside until you're finished with the sauce.
Once the sauce has just started to bubble and has thickened noticeably, remove it from heat.
Combine the sauce with the pasta. Add in the parmesan/romano cheese and stir everything around again to combine the ingredients.
Season to taste with salt and pepper. For this recipe, I find that I need about 1 to 2 teaspoons of kosher salt (1/2 to 1 teaspoons of table salt), and 1/2 teaspoon of cracked black pepper. Taste this mixture. It should taste GOOD. If it doesn't, add salt until it bursts with flavor.
|Casserole mixture ready for topping with|
cheddar and bread crumbs
Bake the casserole in the oven for 35 minutes. Remove it from the oven, let cool for 5 minutes... and serve.
Viva la comfort food!