Tuna Casserole

Tuna Casserole

I’m not going to lie; this was one of the hardest recipes for me to get on paper. Why? Whenever I make this I’m usually skipping about the kitchen & sprinkling a little bit of this, a little bit of that, & A LOT of salt (we all know this by now). It is extremely difficult to keep track of what I actually put in it. I think I did a pretty damn good job though. It tastes allllmost exactly the same as when I don’t measure, *shrugs* almost! It’s still fudging DELISH.


My husband LOATHES, & I means loathes, mushrooms. Guys… he eats this shit UP. He eats it for dinner, he heats more up for a second dinner, & then he takes the leftovers to work the next day. My toddler also requests this dinner about six days a week; NO JOKE.


It freezes EXTREMELY well, which I can’t stress enough! I usually put about 3 lunch portions worth in glass containers & stick them in the freezer for the days I want a quick & somewhat “healthy” lunch. Hey, it’s better than eating out! Hence the 14” casserole dish—we like having extra of this in our home. That being said, it does make a shit ton, so feel free to cut this recipe in half.


It’s hot, crunchy, melty, creamy… & just f’ing tasty!


Let me know if you give it a try!! <3

 

 


Serves: 14” deep casserole dish

Prep Time: You tell me…

 

SHIT YOU’LL NEED:

16 oz package gluten-free noodles

12 tablespoons butter, divided

2 tbsp italian seasoning

1 ½ tsp poultry seasoning

½ tsp garlic powder

1 ¼ tsp dried oregano

1 ½ tsp garlic salt

2 ½ tsp kosher salt (OR do it to taste if that seems like a lot—I LLLOVE salt)

¼ - ½ tsp fresh pepper

1 onion, diced

6 clove of garlic, minced

3 cups mushrooms, quartered & sliced **I want to say optional... but just trust me ;)

2 stalks of celery, diced

1 carrot, grated

1 cup green peas, frozen

½ cup brown rice flour

5 ½ cups milk

3, 5-ounce cans of tuna, drained & rinsed

7/8 cup gluten-free breadcrumbs

1 cup Cheddar cheese, shredded

 

HOW TO DO THE SHIT:

1.    Preheat oven to 375F. Butter a large casserole dish & set aside.

2.    Cook noodles until al dente, 8 to 10 minutes. Drain & set aside.

3.    In a small bowl measure your spices: Italian seasoning, poultry seasoning, garlic powder, dried oregano, garlic salt, kosher salt & pepper. Set aside.

4.    In a large sauté pan melt 2 tablespoons of butter. Add onion, garlic & mushrooms. Add HALF of the spices & cover with a lid for 3 minutes, to sweat the mushrooms. Cook for an additional 2 minutes without the lid; stir.

5.    Add celery & cook for 2 minutes longer. Remove from the heat & place veggies in a heatproof bowl. Set aside.

6.    Return the pan to the stove & melt 4 tablespoons of butter. Whisk in brown rice flour & let cook for a minute or so until golden & to remove the flour taste.

7.    In a steady stream, pour in the milk & whisk, stirring until thick-ish (approx. 3-4 minutes). To the pan, stir in tuna, sautéed veggies, grated carrot & peas. Stir in noodles & other half of the spices! Mix WELL. Taste & adjust the seasoning (salt & pepper).

8.    Transfer to prepared casserole dish.

9.    Melt six tablespoons of butter in microwave; add breadcrumbs & stir to combine.

10.    Sprinkle breadcrumbs over casserole.

11.    Bake about 30 minutes, or until golden & bubbly.

12.    Sprinkle shredded cheddar cheese & turn on broil until just melted (keep an eye on it).

13.    Serve HOT & E N J O Y !

 

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

Tuna Cass

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