Made this for lunch today.
It was not on the Menu.
All the left-overs were either eaten, left at a friend’s house earlier in the week, or left out (*sniff*) because they weren’t in a see-through container. So for lunch I had to make something from scratch.
Back in the summer when we got our massive amount of salmon from Chitna I learned how to can fish.
I was impressed at how well it went, and hope to can a higher percentage this year. Everything we like best– like this dish– is ready to put together so fast with the canned stuff.
And the best part is any bones left in the fillets are mushified by the canning process. (Not so with the commercially canned stuff, or maybe they just start with bones that are too big.)
This is my GF version of the tuna noodle casserole I had growing up, so if you don’t have a pantry full of salmon you can use a couple cans of tuna, or any other cooked meat you’re wanting to use up.
- Start by heating your noodle water (I always forget to start here and lunch takes that much longer. Planned right this all sorta finishes at once.)
- Make your cream-of sauce
- Add 5 or six cups GF pasta to the water whenever it’s hot & follow directions/your preferences to tell when it’s done (I do about a cup dry per person, since I don’t like left-over GF pasta)
- Mix the cooked noodles with your meat (I use a 1 pint jar salmon or two cans of tuna), one cup of the sauce (save the rest for another recipe)
- Stir in 2 cups shredded cheese
Yes, this is just glorified macaroni & cheese. And it’s one I feel much better about serving my kids than the dayglo orange variety.
And no complaints from their end either.
“You can serve this is me *any* time, Mom,” Natasha gushed. “Even breakfast.”
So I’m pleased to confirm another winner.