Tuna Noodle Casserole

Last night, I made gluten-free tuna noodle casserole for dinner.

It was basically from this recipe:

http://allrecipes.com/recipe/tuna-noodle-casserole-i-2/detail.aspx

Ingredients

• 1 (8 ounce) package wide egg noodles
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt (optional)
• 1 cup milk
• 1 cup shredded sharp Cheddar cheese
• 1 (6 ounce) can tuna, drained
• 1 (15 ounce) can peas, drained

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
2. In a large pot of salted water, boil noodles until al dente. Drain well.
3. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
4. Bake in preheated oven for 30 minutes.

I used Tinkyada brown rice spirals and Bob's Red Mill All-Purpose Baking Flour. Since the pasta package was 12 oz, I doubled the rest of the ingredients. I also sprinkled some gf breadcrumbs over the top, since I like things a bit crunchy.

The only complaint I had was that the pasta was kind of on the mushy side. I probably should have cooked the pasta for a few minutes less, but it was still delicious. M. and I tend to like things on the salty, peppery side, so we spiced it up after cooking.

I just had leftovers from last night, and I'll just say...yum.