© Kristen Stevens
Active Time
20 MIN
Total Time
1 HR
Yield
Serves : 4 to 6

This updated (and much healthier) version of a tuna casserole is a huge hit with kids. Keep it gluten free by using a gluten-free flour mix and gluten-free breadcrumbs. Slideshow: Casseroles

How to Make It

Step 1    

Preheat the oven to 350°.

Step 2    

Add quinoa and water to a small pot and bring to a boil over high heat. Reduce the heat to low and cook, covered for 12 minutes. Remove from the heat and set aside.

Step 3    

Drain the water from the can of salmon into a two-cup measuring cup. Add enough milk to make 1 1/2 cups total liquid.

Step 4    

Melt 3 tablespoons of butter in a medium frying pan. Add the flour and cook, whisking constantly, until the flour is light brown and no longer smells raw. Slowly add the milk-salmon water and whisk till thick and bubbly. Whisk in the cheese then stir in the salmon and peas. Remove from the heat.

Step 5    

Melt the remaining 3 tablespoons of butter in a large frying pan over medium high heat. Add the cubes of bread and cook for 2 minutes, stirring occasionally.

Step 6    

To assemble the casserole, spread 1/4 cup of the salmon cheese sauce on the bottom of an 8-inch round casserole dish and cover with 1 cup of quinoa then 1 cup of cheese sauce. Make two more layers, ending with a layer of the salmon cheese sauce. Top with buttered bread cubes.

Step 7    

Bake the casserole, uncovered, for 30-40 minutes, or until the sides are bubbling and the bread cubes are toasted and crispy.

Step 8    

Remove from the oven and let cool for 5 minutes before serving.

Make Ahead

The casserole can be assembled up to 2 days in advance and stored, covered, in your fridge.

You May Like