Wednesday, January 16, 2013

Not Your Typical Tuna Casserole

My husband wanted a Tuna casserole , but I wanted to do something a bit different than the plain old kind.....I found this recipe and decided to use it as a base.....I think this turned out quite well!

16 oz noodles of your choice, egg noodles are the "typical", I used homemade GF brown rice macaroni
2 TB  butter
1/4 cup chopped green onions
3 TB cornstarch*
2.5 cups cold milk
8 oz shredded Muenster cheese(if you don't have Muenster, Gouda would be great, or even Provolone)
1 TB horseradish sauce
1 TB lemon juice
1 tsp lemon zest
Salt and Pepper to taste
12-15 oz tuna fish, (fresh would be awesome but I prefer water packed if using canned...drained well)
1 cup frozen peas, thawed

1 cup crumbs(bread crumbs, gf bread crumbs, panko, crackers, chips whatever you desire)
1 TB olive oil
1 clove garlic, minced.

Cook and drain your pasta per package (or homemade boiling)instructions...

Preheat oven to 350

In a deep pot melt butter over medium high heat, add green onions and saute until fragrant(a minute or so)
* you can used flour if you arent gluten free or don't want to use cornstarch. Just mix 1/4 cup flour into the hot butter after the green onions are cooked instead of mixing it into the milk.

Whisk cornstarch into cold milk and add to the green onion mixture....stir and cook until the milk is thickened.

Add cheese, horseradish, lemon juice and zest and the salt and pepper, reduce heat to low and stir until the cheese is fully melted.

Remove from heat and add in tuna and peas.

In a greased casserole dish mix pasta and cheese mixture.

combine the crumbs, oil and garlic , toss well and sprinkle over the top of the casserole.

Bake in preheated oven for 30 minutes until hot and bubbly. Sprinkle with a bit more cheese if you like.

Let stand 5 minutes before serving.

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