It has been decades since I have had a tuna casserole but I was craving this comfort dish last night. I decided to try my hand at making it as healthy as possible and it was a win! I used quinoa macaroni from Costco and Parmesan and hard, aged cheddar. Instead of heavy cream or cream of horrible toxins soup, I used 1% organic milk. You only need a cup of milk and 1 1/2 cup of cheese to feed the whole family. Not bad. You can make this completely gluten free or gluten it up. I used fresh peas but will add more veggies next time. For the tuna, I used the Wild Planet tuna.
8 oz. dry quinoa macaroni pasta or small pasta of choice
2 T. Kerry Gold grass-fed butter
3 T. flour or tapioca or arrowroot flour to thicken
1 onion, chopped
1 cup fresh or frozen peas
1 cup of milk
1 3/4 cups bone broth
2 cans Wild Planet tuna, drained and chopped
1 cup hard cheddar, more if desired
1/2 cup shredded parmesan
salt and pepper to taste
Cook macaroni per directions till al dente. Drain and set aside. Cook chopped onion in butter until limp, about 5 minutes. Add in flour or tapioca or arrowroot flour for a couple minutes as a thickener. Add in the broth and stir and let boil a minute until it thickens. Stir in milk and boil, stirring continually for another minute. Add in peas, and tuna and cook another minute. Remove it from the heat and stir in the cheddar and noodles and salt and pepper to taste.Top with parmesan and additional cheddar if desired. I made this all in a cast iron pan but if you are not using an oven proof skillet, place noodle mixture in a greased casserole pan before cooking. Bake at 375 for 18-25 minutes until golden. The cast iron cooks faster so it only took mine about 18 minutes. Serve with a great salad and fresh fruit.
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