Back in the day, girls were required to take Home Economics classes, otherwise referred to as ‘Home Ec’, for short.
These classes were devoted to learning the mysteries of both cooking and sewing, the belief being that every proper young woman must have basic knowledge in both areas.
If I remember correctly, this began in Junior High School.
And so it passed, that my first sewing project produced an apron that was to be worn regularly during subsequent cooking classes.
Still etched in my memory, is my one of my earliest cooking assignments – to prepare my very first, complete meal from scratch.
Of course, back then, my idea of the perfect meal was my childhood favorite – Tuna Casserole.
And even though my tastes have changed over the years & definitely matured – there are still times when nothing will quite satisfy like good old Tuna Casserole.
It may no longer be my all-time favorite, but for me, it’s still the ultimate comfort food.
Ah, comfort.
It’s what makes us feel good, when things are maybe not going quite as planned.
It’s the familiarity of a favorite food, a favorite chair, or a favorite book.
It’s a memory, perhaps, something that takes us back to childhood.
This is why I encourage my design clients to consider their own Comfort, because I want them to think beyond just cost and appearance.
How things feel, after all, and how comforting they are to us – that’s what needs to ultimately drive our decisions.
Our food choices often evolve the same way.
When planning and preparing meals – gluten-free or not – our decisions are driven by many factors. Budget concerns figure in, for sure, as do taste and nutrition.
But, ultimately, we want foods that comfort and nourish us.
And if they also bring back memories of our childhoods – that’s even better.
I think the message here is that Comfort foods are meant to nourish the soul, at a time when absolutely nothing else will do.
For me, Tuna Casserole fits that bill.
It was one of my first loves, and I even passed that love onto my infant son many years ago when first introducing solid foods into his diet.
With every bite that he took, he cried for more.
That was one happy kid!
And isn’t that what comfort food is all about?
Of course, back then, Tuna Casserole could easily be thrown together with a few standbys – all you needed was a can of Campbells Cream of Mushroom Soup, and a can of tuna fish.
It was that simple.
As we all know, things aren’t quite so simple when you’re eating gluten-free.
But there are always ways to reinvent the wheel, when pressed to do so, and I was determined to find a satisfactory substitute for the classic casserole I’d grown up with.
A number of years ago, I came across an easy recipe for a gluten-free, dairy-free Cream of Mushroom Soup.
Needless to say, it’s made from scratch, requiring a few extra steps but the results are more than worth it.
You can use this for any recipe that calls for canned Cream of Mushroom Soup – which, for anyone not already aware, typically contains gluten.
There are many different versions of this classic favorite, and the toppings sometimes include crushed corn flakes.
In my household, nothing will do but crushed potato chips, but you can personalize this dish however you like.
Whether you use potato chips or cereal, try to choose a healthier brand – especially the chips – either low fat, or low salt.
At least, this is how I like to justify the occasional splurge.
TUNA CASSEROLE
For the Sauce:
1 ½ Tbsp Coconut Oil (or other cooking oil)
1 ½ Tbsp Arrowroot, or cornstarch
¾ cup Milk (your choice: dairy, rice-milk, hemp or soy)
½ cup Chicken Broth
¼ cup fresh Mushrooms, sliced (or 1- 4.oz can sliced mushrooms)
You will also need:
1 – 7 oz can wild caught Tuna, drained
3 oz. gluten-free Fettucini, broken into shorter lengths (to resemble egg noodles)
1 bag GF Potato Chips
Preheat the oven to 350 degrees.
Bring a large part of water to a boil, and prepare pasta according to the package directions, until al dente. Drain, rinse with cold water & set aside.
Heat ½ Tbsp of the oil in a medium saucepan, until melted and small bubbles appear. Add the fresh mushrooms & let them cook down, 1 -2- minutes.
Next, prepare the roux. Add the remaining oil to the saucepan & whisk in the arrowroot to form a paste.
Slowly add the milk, whisking constantly to avoid lumps. When the milk is fully absorbed, add the chicken broth & continue to whisk until the mixture thickens.
Add salt to taste. (For added flavor, I like to add a small amount of drained liquid from the tuna fish).
Pour into a medium-size, oiled casserole. Stir in the flaked tuna & the cooked noodles.
Scoop up handfuls of potato chips & crush them in your hands. Sprinkle over the top of the casserole, making sure to cover all the noodles & sauce. Extra points if you can do this without munching!
Bake at 350 degrees for 30 minutes.
Makes 4 servings. Perfect with a green salad!
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