Tuna Casserole with Leeks, Thyme, and Sherry
Originally uploaded by greensunflowerRN.
I don't know how long it has been since I blogged. There is always my personal blog, if you are enthralled with my impressive writing style.
Someone once read my blog and said it was like I ate nothing but alcohol, butter, and cheese. This is almost the case. If it could be the case, with fruit added and I could live... I would do it in a heartbeat.
I am on a quest to make a mac n' cheese or tuna casserole that Babe likes. He gave this a hesitant thumbs neutral and if you know Babe, that means if was really good.
Tuna Casserole with Leeks, Thyme, and Sherry
- 1 lb gluten free macaroni (or with gluten if you can), cooked al dente
- 3 TB olive oil
- 2 TB butter
- 1 large yellow onion
- 2 stalks celery chopped
- 2 carrots chopped
- 2 large leeks, white part only, peeled and chopped
- 2 tablespoons gluten free flour mix (without leavening) or wheat flour
- 1/4 cup dry sherry (not cooking sherry)
- 2 1/2 cups low fat milk
- 12 oz aged coastal white cheddar (any very flavorful white cheddar will do)
- 1/2 cup goat's milk Gouda
- 2 tsp FRESH thyme, chopped
- 2 medium cans Italian yellow fin tuna, in olive oil
- 1-2 cups frozen peas
- 1/4 cup gluten free bread crumbs (I make my own) or store-bought wheat ones
In large heavy bottomed pot, heat olive oil and butter over medium to medium high heat. Add onions, celery, and carrots. Salt and pepper this layer. Saute stirring frequently, after 5 mins, add leeks. Saute another five minutes or until soft and they look like this.
Add the flour. Quickly stirring and scrapping the bottom of your pot. Add sherry and with whisk scrape bottom of pot and stir until thickened. Add half of the milk. Whisk until thickened. Turn down heat by 1/3. Add the rest of the milk. Whisk until thickened. Stir in and thyme, reserving about 1/3 cup of cheese. Add tuna and peas. Take off heat and stir. Test for seasoning. Salt and pepper as needed.
Add pasta, stir to combine. Place in 9x13 dish. On your cutting board, or in a bowl, mix breadcrumbs and reserved cheese. Top casserole. Bake at 350 for 45 min or until brown and bubbly.
