With the family falling into a mostly-gluten-free way of life, so that Alistaire can eat with us, I picked a recipe we might all enjoy from The No-Wheat Cookbook: Easy, Delicious Recipes for a Wheat-Free Diet. I hate sounding like I am getting on the bandwagon for no-wheat…but honestly, I have to say my stomach has felt better as I move us off wheat pasta (and all other forms of it….). We are eating less pasta, be it GF or not, and my stomach doesn’t feel like a lead balloon and I might add, this week we got home late, and I made a fresh tomato sauce tossed with wheat spaghetti….it was delicious and my gut hurt after it. Lesson learned. Once you wean off, you notice things. Which is a huge bummer, because as Kirk can attest, I reeeaaalllllyyyyyy love pasta. Maybe Alistaire’s allergies are a blessing? Kirk would say yes 😉 It is the pasta that does me in, not bread. Sheesh!
I grew up on casseroles, as I have mentioned before. Many involved cans of cream of mushroom soup and a lot of pasta. Our casseroles were heavy on carbs, low on protein (pasta is cheap, tuna not so much). I reversed that formula and Kirk loved it. One of our realties with a plant-based diet and a child with allergies is fish/meat has had to come back into our diet, so that he can get what he needs. I am OK with using a little here and there, if it is ethically sourced. Between Wild Planet tuna and making it gluten/dairy free with Go Veggie cheeze, we had a great casserole. All it was missing was a bag of crushed potato chips on top 😉
PS: Here is an option though – it would have been great with a can of drained garbanzo beans as well, instead of the tuna.
Tuna Noodle Casserole (as adapted from page 166)
- 8 ounces brown rice noodles (used twists)
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 clove garlic, minced
- 1½ cups milk (used unsweetened So Delicious)
- 1 cup vegetable broth
- ½ tsp dried majoram
- 3 Tbsp cornstarch
- ½ tsp fine sea salt
- Ground black pepper
- 2 (5 ounce) cans albacore tuna, drained and flaked (see above for a veg option)
- 1 cup cheddar cheese (used Go Veggie, Dayia would work for a full veg option)
Preheat oven to 375°, lightly oil or spray a 9×13″ baking dish.
Bring a large pot of lightly salted water to boil, cook pasta as directed, drain when just al dente (I took a minute off the cooking time).
Meanwhile, heat a large skillet over medium-low, add in oil, onion, carrots, red pepper and garlic, cook for 5 minutes. Increase heat to medium-high, and continue to cook for 5 minutes more. Take off heat, stir in tuna.
In a medium saucepan, whisk the milk, broth, marjoram, and cornstarch until smooth. Cook over medium heat for 5 minutes, or until thickened. Season with salt and pepper/ Take off heat and stir in cheese.
Add cooked pasta to skillet, toss with vegetable mix, add in sauce and stir to coat. Transfer to baking dish. Bake for 25 minutes. If desired, top with ¼ cup more cheese, and serve.
FTC Disclaimer: We received a review copy.