It was tuna casserole that helped us to discover that our little girl couldn’t handle gluten. It is one of those comfort foods that I have tried to recreate several different ways but for a long time I simply chose to go without because no milk substitute I tried was really that good. Then I discovered Campbell’s vegetable broth. It says right on the box that it’s gluten free and it makes a great substitute for milk in several recipes. This one is a remake from Betty Crocker’s Big Red Cookbook.
1 1/4 cup uncooked gluten free pasta
2 Tablespoons dairy free margarine
4 Tablespoons chickpea flour
3/4 teaspoon salt
1 teaspoon dried basil
1 Tablespoon nutritional yeast
2 cups Campbell’s vegetable broth
1 cup dairy free cheese of your choice
1 cup frozen peas or 2 cups broccoli flowerets
2 cans tuna in water, drained
Heat oven to 350.
Cook and drain pasta as directed on package. Don’t overcook. Gluten free noodles turn to mush very quickly. Corn noodles can handle overcooking a bit more but should still be cooked with a timer. If using broccoli add to pasta during last five minutes of cooking.
While pasta is cooking, melt butter in a saucepan over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Add basil, nutritional yeast and cheese. Stir until cheese is melted.
Mix pasta, broccoli (or peas), tuna and sauce in ungreased 2 quart casserole. Cover and bake about 25 minutes or until hot and bubbly.
While cooking make topping: 1 Tablespoon margarine, melted combined with 2/3 cup of crushed gluten free cereal or dried gluten free bread crumbs. I’ve tried both gluten free Rice Krispies and Whole O’s by Nature’s Path with good success.
Sprinkle casserole with topping. Bake uncovered about 5 minutes or until topping is toasted.