The comfort casserole just got amped up. This macaroni and cheese with tuna and peas casserole is a quick and easy dish to make. Made with gluten-free pasta, grass-fed butter, raw cheese, lemon, peas, onion, and spices, this isn’t the tuna casserole from your youth. Rather, it takes healthful wild-caught tuna and pairs it with flavorful and wholesome ingredients to create a delicious dinner that will fill your family.
“I grew up in the land of the hotdish. I didn’t realize until I left my home state of Minnesota for college that most of the rest of the country called them casseroles.
Whichever way you cut it, they are a one pot dish – baked or not – that usually involves the main protein and starch of the meal. My Grandmother served them up in her farmhouse kitchen to the many children and grandchildren she fed.
I never liked boxed macaroni and cheese growing up, but for some reason the kind my mother made with tuna and peas mixed in now feels a bit like comfort food. I’ve updated the recipe here to use gluten-free pasta and a cheese “sauce” that is really only two of my favorite ingredients – raw cheese and grass-fed butter.
These days I’ve got my own little army to feed on our off-grid homestead. This quick dish is perfect for our family right now – it’s quick for those days when the baby’s a little more needy, and it involves some of my favorite spring ingredients. Just don’t skimp on the nutrient density found in the grass-fed butter and cheese and wild-caught tuna.”
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