Tuna Casserole

2-3 T butter-flavored shortening
4 T canola oil
1 (8 ounce) package uncooked pasta (tinkyada or Trader Joe's brown rice pasta are excellent)
1 medium onion, finely chopped
1 stalk celery, finely chopped (optional)
2-3 cloves garlic, minced
1 red bell pepper chopped
1/4 cup all-purpose flour (bob's red mill ap gluten free)
2 cups *milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 head broccoli, chopped small
1 cup garlic jalapeno havarti flavored Daiya

(3 tablespoons bread crumbs
2 tablespoons butter-flavored shortening, melted,
a little additional cheese, optional)


Directions

If you want a crispy crumb top, preheat oven to 375 degrees F. Grease a medium baking dish.

Bring a large pot of salted water to a boil. Add pasta, cook for 8 to 10 minutes, and drain.
Melt 2 T butter-flavored shortening in a skillet over medium-medium-high heat. Stir in the onion, celery, if using, peppers, and broccoli, and cook 5 minutes.
Add garlic, continue to cook and stir about 5 minutes, until veggies are tender.
Add 4 tablespoons oil to veggies, add flour and stir until thick.
Stir in milk, and continue cooking 5-10 minutes, until sauce is smooth and
slightly thickened. Season with salt and pepper (or salt and Mrs. Dash--I love that
stuff!). Stir in tuna and cheese, breaking up tuna as needed, and stirring to melt
cheese.
Add cooked noodles and stir.

To make the crispy crust, transfer to the baking dish. Melt remaining 2 tablespoons
butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
Top with a little additional cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned

GK's notes:  if you want to make the crispy crust, make the noodles al dente.  If not,
go ahead and cook them to the doneness you like, and as soon as all the food is
combined, you're good to go!
I use rice milk and Daiya, but any milk or cheese will be great.
Also, honestly, the veggie combo is totally up for grabs.  The original recipe calls for peas and mushrooms.  I will NOT eat mushrooms, and didn't have any peas, though peas are truly delicious in this.  I had broccoli and red peppers, so that's what I used, and it turned out great!  Use what you have, or what you like.  Just make sure to use about 3-4 cups of veggies (I'm including the onions in this amount, because I know some people don't like onions, so make sure and replace them with something if you don't use them!), and this is a pretty healthy meal.  If you do use different veggies, your cooking method may  need to be altered.  Like, I wouldn't saute the peas--they could just go in the sauce for a few minutes before you add the noodles/cheese, but mushrooms would want a little saute.  Use your judgment!