Tuna noodle casserole

I was going to make pizza for dinner tonight. I was all excited, I bought cheese and bacon and had some tomato sauce and everything! But then when I went to make the crust, I realized I had somehow run out of yeast. Major bummer. So I dug through the cabinets and found a few cans of tuna and some elbow macaroni. Tuna noodle casserole it is! I know some of you think ew, gross, and that's ok. I didn't grow up eating tuna noodle casserole, and I've only ever had it when I make it, and I think it's delicious. Its like a tuna melt with macaroni. Or macaroni and cheese with tuna. Plus, it'd got breadcrumbs on top! How can you go wrong with breadcrumbs!?


Tuna Noodle Casserole

1 1/2 c gluten free pasta (I used elbow macaroni)
1 onion, diced
3 cloves garlic, minced
2 T butter
scant 2 T sorghum flour (or thickener flour of your choice)
salt and pepper
1/2 t paprika
1 1/2 c milk (I used 2%)
1 c grated cheese (I used a mix of mozzarella and cheddar)
2 cans tuna, drained and broken up with a fork
Parmesan cheese for sprinkling on top
1/2 c gluten free breadcrumbs

Preheat oven to 350. Cook your pasta according to the directions, drain, set aside. Melt the butter in a large saucepan, then add the onions and cook a minute or two, until starting to soften. Add the garlic and cook another minute or two. Stir in the sorghum flour, salt, pepper and paprika and cook 1 minute, then whisk in the milk. Cook, stirring, until starting to thicken, 5-10 minutes. Turn off the heat, add the cheese and tuna, and stir well. Add the noodles, stir everything well, then divide into individual oven-safe dishes (or one big casserole dish). Sprinkle with a little pepper, then divide the breadcrumbs evenly over each dish, then top with a little grated Parmesan cheese. Bake 30 minutes, or until starting to brown.