Tuna Noodle Casserole

Good morning and happy Monday to you!  After a glorious weekend with the flamingos, I’m back and ready to tackle the week.

I’ve been spoiled and have seen someone in my family three out of the last four weekends.  And now I don’t really have a date on the calendar to be reunited and I find myself a little homesick.

So last night I was craving comfort food.  You might not know this but tuna noodle casserole is one of my favorite classics from childhood.

It’s warm, cheesy and totally comforting – like a big hug from Mom or Dad.

This version is lightened up from the recipe I grew up eating.  Instead of cream of mushroom soup – a mushroom sauce is made combining milk, chicken stock, onions, flour and lots of mushrooms.

Cheese is added to the sauce so that each and every bite has a little bit of cheese.  Green peas add great texture with little pops of flavor here and there.

Before baking, the casserole is topped with more cheddar and a breadcrumb mixture with parmesan cheese.  A little more cheesiness and a little bit of nuttiness.

Y’all – this turned out way better than I expected and might even be more delicious than what I remember.

Warm.  Comforting.  Cheesy.  And a little crispy around the edges and on top (my favorite bites!).

I opted to go the gluten-free route and used gluten-free brown rice noodles and rice flour.  I also don’t believe in reduced-fat cheese so I used regular sharp cheddar.

If you are in need of a hug, this casserole is for you.

(And if you’re not a fan of tuna – which I know a lot of folks aren’t – you can totally substitute chicken.)


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