We all love some good old fashioned comfort food and this gluten free tuna casserole meets that comfort need. Lightly salted creaminess with just the right amount of noodles meet your taste buds for a warm pleasant meal.
Since pleasant meals don’t come boxed from a shelf labeled Helper, it’s good to have a fresh from scratch recipe. No, boxed meals are a preservative laden, hydrogenated infused, heart destroying nightmare…….down the road. Tuna casserole is the real deal! Only, this version is gluten free, dairy free, and heart healthy. Also, and most importantly, …it’s easy.
Time for the garden!
A strong aversion to highly processed food most likely evolved because my early years consisted of frequent meals out of a box. Since then, I’ve had a hard time with the smell of hamburger helper or any kind of helper, for that matter. Do you remember those meals when you were little that were swirled around your plate for a long time? Those were always helper meals for me.
But it was cheap and quick, just what my busy mom needed for three hungry kids.
Thankfully, when I was in the fourth grade, we moved out of town to a wonderful place loaded with plum, apple, peach and cherry tress! There was plenty of room to grow a garden. Availability of fresh food replaced those boxed meals. Thank you, Lord! We grew everything from cucumbers, to corn, broccoli, and beans.
It was meant to be. Little did I know back then, how damaging gluten was to early onset autoimmune diseases, perhaps, according to some literature even the cause of those diseases. I take pleasure in finding recipes that help my gluten intolerant friends, as well as a heart healthy tuna recipe or my heart patients.
I hope you enjoy it as well.
Gluten Free Tuna Casserole
Here’s what you’ll need:
3 3 ounce cans of tuna in water
1 Cup chopped carrots
1 Cup chopped celery
1/4 Cup chopped onion
1 32 ounce box vegetable broth (low sodium)
1/2 Cup gluten free pasta of your choice (I broke up spaghetti noodles)
1 Cup unsweetened Almond Milk
1 Teaspoon Herb De Province
1 10 ounce bag frozen peas
2 Tablespoons of oat flour (thickens the sauce)
1/2 Cup ground gluten free pretzels for topping (optional)
So, in a large skillet, sauté the onion, carrots, and celery in a little bit of the vegetable broth, until it is just tender. Add the oat flour, herbs, and the remaining broth. Then the almond milk, stir well to incorporate the ingredients. Rinse and drain the tuna, add that to broth mixture. Add your pasta and peas last. Transfer to a 9×13 baking dish and bake for about 30 -35 minutes. Top with the crushed pretzels when it comes out of the oven, YUM!