Gluten-Free Comfort Food

It seem like the last week in July was a bit hellish for everyone. The news on the tv is pretty gloomy. Wilma had cataract surgery on her remaining good-eye which seemed to go well despite serious complications and Stu, my quadriplegic brother-in-law, is having an on going problems with his health and life in general. My husband was in a funk over the declining stock market. Since there was not a damn thing I could do about any of these events, I decided to make comfort food. After I escaped to the beach for an hour to recoup first that is.

The view from the board walk in Carlsbad.

Everyone has their own idea of comfort food which is usually something from their childhood. My mother-in-law is British. I’m Southern. Not the same type of food at all. My husband had never heard of cornbread and thought it was something that needed icing. One thing his mother used to make that can be semi-healthy and nutritious is tuna casserole. My first reaction used to be yuck but it’s something I can make a big dish of and my husband will happily eat for days. Since the last few days have been especially dark, I decided to make two comfort dishes at the same time: My version of GF Tuna Casserole and Tortilla Soup in the Crock Pot.

Here is the GF Tuna casserole recipe:

Ingredients:

: Ready to be put into a pre-heated 375 degree oven.

half of a 16 0z bag of gluten-free pasta

(I used brown rice pasta shells)

1 can of Gluten Free cream of mushroom soup

(I found it at Henry’s but try Whole Foods or other health store)

pack of mushrooms

olive oil

onion, yellow bell pepper, carrots, celery, artichoke hearts (canned or

frozen, drained or defrosted)

salt and pepper

2 cans of tuna

shredded cheese ( I used a Mexican blend from Trader Joe’s. Some shredded cheese has wheat flour to prevent caking. This one uses potato and corn starch. If in doubt, shred your own.)

tomato and gluten-free bread crumbs

Directions:

Pre-heat oven. Boil pasta. I used a brand called Tinkyada and the directions called for boiling 14 to 16 mins. I did 8 mins and the texture worked for me. Chop and saute vegetables in olive oil. Salt and pepper to taste. I threw the artichokes in last. I heated the mushrooms in the soup to soften. This brand wasn’t like old school cream of mushroom soup. Since it’s not condensed, it can be runny. I also added a little or a lot of butter. It’s supposed to be comforting, isn’t it? This step took an extra pan so next time I’ll combine it as the last step of the sautéed vegetables.

Open the tuna and put in a large bowl, mix in the mushroom soup mixture, add the sautéed vegetables. I drained the pasta and put everything back into the cooled pot because my bowl was overflowing. I added shredded cheese to keep the whole thing sort of held together. I used about a cup or so. Maybe more. Grease a casserole type dish. I used a rectangular Pyrex 11 ish by 7 dish. Dump the mixture into the dish. Think good thoughts and sprinkle with GF bread crumbs or grated parmesan cheese. Add sliced tomatoes to the top because that’s how my husband’s mum does it. Bake for twenty minutes or until it looks bubbly and yummy. For maximum comfort, top with ketchup. I put mine on the side as a dip.