GLUTEN FREE TUNA CASSEROLE RECIPEI am going to just spit it out – I love tuna casserole! There I said it. I know it is not hip,not trendy and certainly not “foodie” (you can add that to my mounting list of why Iwill never be called a “foodie”) but it is just plain good! I thought about adding someflair to this casserole, tossing in some sun dried tomatoes, parmesan cheese andportabella mushrooms, maybe some fresh basil and I am sure that would be deliciousbut what I really wanted was something very close to what I recall from when I was akid – simple, comforting and homey. But I wanted it with less fat and calories and ofcourse, it had to be gluten free.I kind of think my mother made her tuna casserole with canned soup but when Istarted cooking I made mine with rich, thick, fattening-as-all-get-out white sauceladen with butter and cream. So I cut the fat and calories by using mostly gluten-freechicken broth for my sauce, low-fat milk in place of cream (rice milk can be usedmaking this dish dairy free) and olive oil instead of butter. Then I added extra fiber byusing Pastariso’s Brown Rice Gluten Free Vegetable Rotini – I love the way the spiralsadd extra texture to this casserole and the fact that this delicious gluten free pastaonly takes 6 -8 minutes to cook.Since there is high probability you just may have some turkey left over fairly soon, thisworks just as well with shredded turkey meat.
So go ahead, fess up – what food do you love that could threaten your reputation as a“foodie”?Gluten Free Tuna CasseroleIngredients1 – 1 pound bag Pastariso Gluten Free Brown Rice Vegetable Rotini3 tablespoons olive oil – use divided1medium white or yellow onionKosher or fine sea salt3 tablespoons gluten free flour blend or sweet rice flour2 ½ cups gluten free chicken broth1 ½ cups low fat milk (or rice milk)2– 6 ounce cans solid light tuna in water, drain and flaked1 cup frozen peas – thawed1 cup gluten free panko style bread crumbsDirectionsPreheat the oven to 425 degrees.Bring a large pot of heavily salted water to boil. Add the Pastariso Gluten Free BrownRice Vegetable Rotini and cook
for 6 – 7 minutes. Drain and rinse with hot water.While the pasta is cooking heat 2 tablespoons of olive oil in a large pot or Dutch oven overmedium high heat. Add the onions and cook until they are softened andtranslucent, about 5 minutes. Add ½ teaspoon of salt, ¼ teaspoon pepper and stir in theflour. Cook, stirring constantly, for 1 minute. Add the chicken broth and milk, raise theheat and bring to a boil. Reduce heat and cook until the sauce thickens, 6 – 8 minutes. Stirin the tuna, peas and cooked pasta. Pour the mixture into a 9? by 13? baking dish.Combine the remaining tablespoon of olive oil with the panko bread crumbs and top thetuna mixture. Bake for 15 – 20 minutes or until the top is browned and the sauce bubbly.Let cool a few minutes before serving.Want to know more about your favorite Gluten Free Recipe or how to avoid beingbothered by Celiac with our range of Gluten Free Recipes which are made from GlutenFree raw material feel free to visit us at: http://www.simplygluten-free.com