Gluten Free Tuna Casserole

A Favorite Dish, without Issues

In Grade 9 Home Ec class we made tuna casserole - it's been a favorite ever since.  However, now that I'm wheat intolerant it required a change in the recipe - or several changes.  Now I think I've pretty well duplicated it without any wheat that causes me such terrible issues.

Gluten Free Tuna Casserole

Now that I have to think outside the box when I make meals, this is one that (I kid you not) I make for breakfast.  What's not to like?  It's got brain food, some carbs, vegetables and cheese, which equals lots of protein.

One thing to keep in mind that tuna is one of those fish that contains a lot of lead and mercury, so it's not recommended to have it too often (like more than once a week, especially if you're sensitive to heavy metals).

Celery and onions are cooked in the microwave on high for two minutes...

Chopped celery and onion are given a quick shot in the microwave with a tiny amount of butter or margarine (2 minutes on high) while the noodles are simmering.  I use Tinkyada rice noodles, which are an excellent substitute for penne noodles.

The Best option; solid white Albacore Tuna

I really l like solid Albacore tuna, packed in water.  Sometimes you have to really hunt for this so stock up when it's on sale at your grocery store.

The secret ingredient; Club House Country Herb Salad Dressing Mix

Gently break up the tuna, on top of the vegetables, and add some of my secret ingredient, Club House Country Herb salad dressing mix. 

If you can't find this, experiment with other dry mixes - they are not all created equal; for instance, you can't substitute Club House Ranch Style mix, not the same.

Mix gently - folding is the term for this...

Add two teaspoons of prepared mayonaise and a few drops of apple cider vinegar.

When the noodles are cooked to the consistency you like (not too mushy) gently fold them in to the vegetables and tuna.  I can't stress that enough - this is not meant to be a homogenous mess, you should be able to tell the individual ingredients.

Stringy and stretchy, Mozzerella is best for topping

My favorite Mozzerella cheese is this brand, which slices easily and isn't too rubbery, and melts nicely too.

Top with thick slices of mozzerella cheese - I use this instead of cheddar because it doesn't add any extra oil which makes your dish greasy.

Cook just enough to gently brown the cheese and heat through - 20 minutes in 400 F.

Cook for 20 minutes in a 400 degree ore-heated oven.  Enjoy the crispness of the celery and the piquant flavor of this casserole - even if you don't require your diet to be gluten free, you could adapt this to your regular wheat noodles by choice.

Bon Appetit!

A generous sprinkling of freshly ground black pepper - enjoy!

Serves one hardworking hungry person, or two for lunch with a salad.

Updated information; more recently, I've also cut dairy out of my diet too, so now I just omit the cheese. Too bad!  I love cheese!

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