How to make it

  • Preheat oven to 350, and butter a casserole dish.
  • Cook pasta, drain, and put in casserole. Add tuna.
  • Saute onion, garlic and celery in 1 T butter until softened. Add to casserole.
  • Make cheese sauce: Melt 2 T butter, whisk in rice flour, cook, whisking, 2 minutes. Whisk in milk, salt and pepper, cook until thickened. Remove from heat, stir in cheese until melted. Pour into casserole, mix everything together.
  • Melt last T of butter, toast breadcrumbs in butter.
  • Sprinkle over tuna cheese noddles.
  • Bake about 30 minutes, until browned and bubbling.

Reviews & Comments 2

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  • yennguyen 10 years ago
    thanks for your recipe. I’ve been looking forever for something delicious and quick to make but completely gluten free so it’s safe for coeliacs to eat. So thrilled to come across this Vietnamese noodle soup Happy Pho. It takes 15 mins for me to cook & has super healthy ingredients, so it’s tasty and doesn’t make me feel terrible afterwards like a lot of Asian prepackaged products. I found it at Whole Foods Berkeley but I think they’re at a bunch of other stores too

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  • alimentallaashli 10 years ago
    I really enjoyed this dish with a couple alterations.
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