Monday, July 11, 2011

Tuna Casserole #GlutenFree


I have had the best weekend!  One of my best friends and her daughter came for the Fancy Food Show in DC and we were able to get together for a day. Saturday was packed with shopping, laughing, eating and a lot of walking and driving.  I have to say I maneuvered our huge truck, Maggie,  in downtown historic Annapolis around State Circle with white knuckles. Who allows people to park on both sides of the street, let alone a round-about? Maryland does..but I had excellent navigators and co-pilots and we made it to our destination and home just fine.


Then Sunday, my family and I,  hit the Farmer's Market, Crate and barrel and the beach.   Are you tired yet? Oh I was, but it was Sunday.  Sunday dinners were always a big deal growing up with my grandparents.  We ate together as a family, used the china, invited extended family over and every once in a while, had a food fight.  Spaghetti and mashed potatoes comes to mind.  You just had to be careful how you asked for things...LOL.  Oh, the memories of those dinners.  They still bring a smile to my face and maybe even a tear if I think too hard.

Oh, the pressure of filling those shoes for my family.  LOL  I do cook often and we do eat as a family 5-6 nights a week.   I love it and hope that my kids will remember the good conversations, yummy food and lots of laughing.  Our family likes to laugh.  I have to say I passed on the food fight tradition though..LOL

Tuna casserole for Sunday dinner?  Oh yes we did!  LOL  Forget the roast, potatoes and home made rolls, we went for something different.  Ok, I admit, it's all I had, BUT the Tuna Casserole was so good.  I had to improvise because I don't use Cream of Chicken soup (it has wheat).  I usually make my own and I was just too tired, sometimes we Foodies get worn out too.  So, I grabbed the "creamies" out of my fridge and whipped something up.  ENJOY

***So what are "creamies"?  Mayonnaise, cream cheese and sour cream...anything creamy, that can make a sauce.

Tuna Casserole 

2 cans of Tuna, drained.  I love Whole Foods tuna.
1/2 cup of Mayonnaise
1/2 cup of Sour Cream
1 brick of Cream Cheese
1/2 cup of diced onion
3 cups of Shredded Cheese.  I used half Asiago (it has a wonderful flavor) and half Cheddar
1/2 tsp garlic powder
salt and pepper to taste
1 box of your favorite pasta.  I used Schar, it's gluten-free.

Topping:

1 cup of any type of cracker crumbs.  I used Schar crackers (GF)
2 T. melted butter
1/2 tsp of Parsley Flakes


1.  Preheat oven to 400.

2.  Cook your pasta according to directions on the box.  Drain noodles and set aside.  In a large bowl, combine tuna, onion, mayonnaise, sour cream, cream cheese, 2 cups of cheese, salt and pepper and garlic powder. Add noodles to tuna mixture.

3.  I use 2 small casserole dishes instead of a 9X13, so choose your pan or pans or even a muffin pan. This would make cute individual servings.  Fill with tuna mixture. Using remaining 1 cup of cheese, sprinkle casserole dish.

These three pictures give you a chance to see the whole story: Beginning, Middle and End.  

4.  Make topping by combining all three ingredients and sprinkling on casserole.

5.  Bake for 15-20 minutes or until bubbly and topping is toasted.

6.  Serve immediately with your favorite side dish.  We chose fresh green beans and cantaloupe.

Written by Sherron Watson

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