Tuna noodle casserole is not something that sounds very glamorous, and, indeed, it is not, but it is a homey, comfortable dinner that tastes just right. I must admit, tuna noodle casserole never held much appeal to me until recently. I imagined the boxes of noodles and seasonings with the little glove with the face in the box dinners section of the grocery store and quickly moved on.
Then Skippyjon Jones entered our lives.
If you don’t know, Skippyjon Jones is a precocious Siamese cat who thinks he is a chihuahua and goes on adventures in his closet. Hervor was the first Otter to love Skippyjon and I will never forget the Christmas when she received a stuffed Skippy in her stocking, took it to church, and proceeded to put on a show with him during the worship service as part of the children’s Christmas song. We’ve all had a soft spot for this little cat ever since.
In Skippyjon Jones: Lost in Spice, Mama Junebug Jones is making tuna noodle casserole (which Skippy’s sisters think is tuna poodle casserole), and this funny book encouraged me to reconsider this classic quick casserole.
With a creamy sauce, satisfying tuna, and a crunchy topping, this tuna noodle casserole may change your mind too! To make it gluten free, be sure to use gluten free pasta and gluten free breadcrumbs. Enjoy!
Creamy sauce:
- 2 Tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, pressed
- 1 teaspoon fish sauce or salt
- 8 ounces mushrooms, chopped fine
Preheat the oven to 375-degrees. Melt the butter in a large saucepan over medium heat. Add the onions, garlic, and fish sauce. Stir to combine, then add the mushrooms. Cook for five minutes, stirring frequently.
- 1 cup milk
- 1/2 teaspoon dried herb blend, crushed
Stir into the mushroom blend. Bring to a simmer.
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
- 1 cup Greek yogurt
- 2 cups shredded sharp cheddar cheese
Stir the cornstarch and water together and drizzle it into the simmering milk, stirring constantly. Continue to stir until the sauce thickens. Turn off the heat and stir in the yogurt and then the cheese. Continue stirring until the cheese fully melts.
Pasta:
- 12 ounces bite sized noodles (gluten free if needed)
- 1 Tablespoon salt
Bring a large pot of water to a brisk boil. Add the salt to the water and then pour in the noodles. Cook 1 minute less than the package indicates. You want the noodles to still have a raw bite in the very center because they will finish cooking when in the casserole. Drain the noodles and set aside.
Assembly:
- 2 5-ounce cans tuna, drained
- 2 cups coarse breadcrumbs (I tear up slices of fresh bread–gluten free if necessary)
- 3 Tablespoons melted butter
- 1/4 teaspoon dried herb blend, crushed
- 1/2 teaspoon coarse sea salt
Stir the tuna into the cheese sauce. Stir the noodles into the sauce and pour everything into a 9 x 13-inch baking dish.
Toss the breadcrumbs with the butter and herbs. Sprinkle this evenly over the pasta and sprinkle salt over everything. Bake for 20 minutes until the top is golden.
Green Peas:
- 1 1/2 cups frozen petite green peas
While the casserole is baking, place the peas in a saucepan and just cover them with water. Five minutes prior to taking the casserole out of the oven, put the pot of peas over high heat and just bring them to a simmer. Remove from the heat. Serve with the finished casserole.
