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Thursday, 26 December 2013

Baked Tuna Casserole - Gluten Free with Gorgonzola & Dubliner Aged Cheddar

Recipe Title: Baked Tuna Casserole with Gorgonzola & Dubliner Aged Cheddar - Gluten Free

By: Miriam Borys

Servings: 4 - 6

½ kg. Pasta of choice (for this recipe I am using gluten free penne  made from brown rice, quinoa, amaranth & corn - see pic below)

6 tablespoon butter
2 tablespoon potato starch
2 cups cream
1 cup milk
½ cup gorgonzola cheese (blue cheese)
¼ cup Dubliner aged white cheddar cheese
Salt & pepper to taste
1 zucchini - fresh
1 can flaked tuna

Cook pasta in rapidly boiling salted water until half cooked because the pasta will continue to cook in the casserole dish.  Drain pasta and pour pasta into a large casserole dish.
To make the cheese sauce add butter to a heavy sauce pot and melt the butter.
Add the potato starch and stir into melted butter. Keep you heat on a medium low heat so the sauce doesn’t burn.
Whisk in the cream and milk and continue to stir until the sauce thickens
. Add salt and pepper to taste.
Once the sauce thickens, add cheeses and continue to stir to melt the cheese. Turn the heat off now so that the sauce doesn’t curdle.
Pour cheese sauce over cooked pasta (which is now in the large casserole dish) and add the drained tuna.
Wash the zucchini and with a mandolin
 dice zucchini into the casserole with the pasta and sauce. Stir well.
Yes, you are correct, the zucchini isn’t cooked but it will be when lunch is served.  Have faith!
Store casserole in the fridge until you are ready to prepare lunch.
Preheat oven to 350 F degrees or 175 C.
Bake the covered casserole for  35-40 minutes until warmed all the way through. Serve 
with a tossed green salad and one of my amazing home-made salad dressings.  (click here to go to a copy of a great recipe for a salad dressing).
This pasta dish can be made the day before and cooled until needed.  

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

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