Wednesday, January 5, 2011

Tasty Tuna Casserole

Here's another recipe from my much loved Quinoa 365 cookbook:

Tasty Tuna Casserole
2 cups water
1 cup quinoa
3tbsp butter
3/4 cup finely diced celery
3/4 cup finely diced white onion
2 cups chopped white button mushrooms
1/2tsp minced fresh garlic
2 cups milk
1/4 cup quinoa flour
1/4tsp salt
pinch ground pepper
two cans flaked light tuna, drained
1 cup frozen peas, thawed
1 1/4 cup shredded cheddar cheese
1/4 cup thinly sliced green onions (the one ingredient I forgot to purchase!)

Bring the water & quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the head off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350F. Lightly spray cooking oil in a 3.5L casserole dish.

Melt 1tbsp of the butter in a large saucepan. Saute the white onion and celery until the onion becomes translucent, about 8 minutes. Add the mushrooms and garlic and continue to saute until the vegetables are tender, another 5 minutes. Remove from the heat and set aside.

Combine the remaining 2tbsp butter, milk, flour, salt & pepper in a medium saucepan. Cook on medium-high heat, stirring frequently, until thickened, about 5 minutes. Remove the saucepan from the heat.

Add the quinoa to the vegetable mixture in the large saucepan, along with the sauce, tuna, peas & 1 cup of the cheese. Stir to combine well and pour the mixture into the casserole dish. Top with the remaining 1/4cup of cheese and green onion. Place on the center rack of the oven and bake for 25 minutes, until bubbling hot.

MY REVIEW: This recipe dirties a whole lot of dishes so be prepared! It's also fast paced and you might require assistance getting things out of the fridge and chopped if you're not ready. In the end, it was worth it. I've been craving tuna casserole for quite a while now and this was delicious AND nutritious.

JASON'S REVIEW: It's the casserole that keeps on giving.


  1. I changed a few ingridents by adding chopped parsley,red and yellow peppers and sour cream. I added l can cream of mushroom soup, and boiled grain in chicken broth. This was a great change from noodles. I am trying to stay away from wheat and this was a great recipe. I personally cook a great deal and did not think prep was a big deal. Thank-you so much. ELL GPW,MI

  2. really great recipe -- thanks for this! My 8 year old has difficulties with wheat, so this is a bit of a mad rush dinner hour saver.

  3. Totally delicious! Great way to use leftover quinoa. My husband, five year old and I devoured it and had some for lunch the next day. I made the bechemel sauce in the pan with the veggies, so I didn't have to dirty another pot. Worked like a charm. So nice to get away from canned cream of mushroom soup for a change. I like the idea of adding parsley and peppers -- next time. I think shredded carrots would be nice, too.