Anyway, here's my recipe for GF and DF tuna noodle casserole. It serves two to three people.
- 1 can tuna, including the juice
- 1/2 of a 14 oz. bag of Tinkyada "Little Dreams" (other Tinkyada pastas will work fine too)
- 2 Tbsp. goat's milk yogurt
- 2 Tbsp. grated goat's milk cheese
- 1 tsp. corn starch + cold water (see directions for measurements)
- dash of salt
- dash of pepper
- dash of garlic
- dash of onion powder
- 1 cup mixture of fresh veggies of your choice, chopped (I used carrot, cauliflower, onion, mushroom, and broccoli)
- 2-3 Tbsp. Panko GF bread crumbs
1. Cook Tinkyada noodles for 10 minutes at a hard boil (9 min. for more sturdy al dente). Remove pasta and drain in a colander. Return it to the pan, but keep it off the direct heat of a burner. This helps keep your noodles warm.
2. Open a can of tuna and drain the liquid into a measuring cup. Set aside. Add tuna to noodles.
3. Add grated goat's milk cheese and goat's milk yogurt to the noodles. Mix. Season to taste with salt, pepper, garlic, and onion powder, while thoroughly mixing the tuna into the noodles. Cheese should melt a bit during this stage, and that's fine.
4. Add fresh veggies to the noodle mixture. Preheat oven to 425 F.
5. Add corn starch to the tuna juice you've set aside in the measuring cup. Add cold water to the measuring cup until it reaches the 1/4 cup measurement. This means you'll have some tuna juice, some water, and 1 tsp. corn starch in a mixture that measure 1/4 cup in total.
6. Add tuna juice/corn starch mixture to the noodle mixture and blend.
7. Put noodle mixture in a greased, fairly deep casserole dish (see my images) and sprinkle Panko GF crumbs on top (crunched up potato chips work fine too). Bake in 425 F oven for 20 minutes.