Surprisingly easy, yummy and gluten free Tuna No-Noodle CasseroleJuly 26, 2012
Even if you don’t have celiac disease or any known intolerance to gluten…I can’t really make a case for why you’d want to eat it.
Oh wait. Yes I can. Pizza. Pasta. Cake. Pie. (Gluten is a protein found in wheat and some other grains.)
But nutritionally speaking? Eh. Not much going on there.
And since every darn time I turn around someone else is talking about the problems gluten can cause, from digestive woes to acne to ADD…I’m thinking there’s good reason for everybody to lay off the bread.
This is hard. My husband feeds Danny breakfast in the morning and wants to give him cereal. Because it’s easy. It’s…ritual, I suppose. We grew up eating cereal. Mikey likes it. But I can’t find one that’s sugar-free AND gluten-free AND something Danny will agree to eat. I prefer the mornings we make eggs. Except the boys love to have bagels with their eggs, so it’s still a major gluten moment.
I treasure the effort my husband makes in taking care of the morning routine. It’s really nice to have some time in the morning to, y’know, pluck my eyebrows, throw in a load of laundry and do a quick email check.
I’ll worry about lunch and dinner instead.
Here’s a recipe where cabbage essentially replaces the need for noodles, and some brown rice adds bulk. But what I love most about it is how simple the ingredients are, how easy it is to throw together, and how surprisingly yummy it was. Who says casseroles are for 1950 housewives??!
Tuna No-Noodle Casserole
Want to make it vegan? Skip the egg and use olive oil instead of butter. No biggie. Sub cannellini beans for tuna.
1 head cabbage, thinly chopped
2 Tbl. olive oil
2 Tbl. butter
1 cup cooked brown rice
2 cups marinara sauce
2 cans tuna, drained
1 can black olives, sliced
Using your largest skillet, melt butter with olive oil and add cabbage (you may have to do this in batches). Add a sprinkle of S+P, toss and cook until soft. Set aside and allow to cool a bit.
Beat eggs and pour into cooked cabbage, stirring well.
In a large casserole dish, layer half of the cabbage mixture on the bottom. Top with half of the rice, then 1 can of tuna and 1 cup of marinara sauce. Repeat starting with the cabbage again. Top with olives. Cover and bake at 350 for 20 minutes or until heated through.
This post is part of Fight Back Fridays.