Tuna Noodle Casserole

From a recipe that Cate shared with Anna that was originally gluten-free and dairy-free that we modified using gluten and dairy and increased some of the ingredient quantities and it was delicious!

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Tuna Noodle Casserole

  • Total time: 35 Minutes
  • Servings: 4 Servings

Ingredients

  • 5 Tbsp Ghee or Butter
  • 2 Medium Shallots, thinly sliced
  • 8 oz Cremini Mushrooms, stems removed and thinly sliced
  • 4 Scallions, white and green parts separated, thinly sliced
  • 1/2 Cup Peas, optional
  • 2 Medium Carrots, diced, optional
  • 1 Tbsp Tamari, optional
  • 1/4 Cup Dry White Wine
  • 4 Tbsp Flour
  • 2 1/2 Cups (20 oz) Milk
  • 10 oz Wild Tuna, packed in olive oil, drained
  • 1 Tbsp Lemon Juice
  • 1/2 tsp Sea Salt
  • 1/4 tsp Red Pepper Flakes
  • 16 oz Fusilli
  • 1/2 Cup Bread Crumbs or Panko

Directions

  • 1)

    Preheat the oven to 375°F.

  • 2)

    Bring a large pot of salted water to boil.

  • 3)

    In a large cast iron pan or casserole dish, melt 1 tablespoon of ghee or butter over medium-low heat. Add the carrots and shallots and cook until shallots translucent, stirring occasionally, about 2 minutes. Add the mushrooms, the white parts of the scallions, and the tamari, and continue to cook until the carrots and mushrooms are tender, about 5 more minutes. Deglaze the pan with the wine and cook until all the liquid has nearly been absorbed by the vegetables, about 3 minutes. Turn the heat off and scrape the mushroom mixture into a bowl. Set aside.

  • 4)

    Add the remaining ghee or butter to the pan and melt it over low heat. Whisk in the flour then pour in the coconut milk. Whisk or stir with a wooden spoon until there are no lumps. Turn the heat back up to medium and simmer the sauce until is thick enough to coat the back of a spoon, stirring continuously, about 5 minutes. Remove from the heat.

  • 5)

    In the meantime, cook the pasta according to package directions until just shy of al dente (about 8 minutes, versus the 12 my box called for). Drain in a colander.

  • 6)

    Off the heat, add the mushroom mixture, peas, green parts of the scallions, tuna, lemon juice, salt and red pepper flakes to the béchamel. Stir until combined. Gently fold in the pasta until fully distributed. Top with breadcrumbs and bake in the oven for 15 minutes, until bubbling and browned. Serve immediately.

Notes

Source: https://feedmephoebe.com/tuna-noodle-casserole-recipe-from-scratch/