Creamy Cheesy Wheatberry, Broccoli, and Tuna Casserole
I wasn’t a picky eater as a kid, except for three, well four things: carrot juice, liver, Swedish meatballs, and tuna casserole. When any of those dishes were on the menu it meant a long time at the dinner table and many glasses of milk because we were expected to clean our plates. So why am I posting an updated version of tuna casserole, you ask? Admittedly when I saw this recipe in Joshua McFadden’s latest cookbook Grains for Every Season, I flipped past the page. Eventually though I tried it because I love wheatberries! This is not the gluey, overcooked noodle casserole of my youth with soup-like white sauce. It is a creamy, cheesy, nutty flavored, rib-sticking casserole perfect for this time of year. There are a few steps, but it’s worth it. Who knows, you might become a convert like me.
Serves 4
Adapted from Joshua McFadden’s cookbook Grains for Every Season
Ingredients:
1 cup uncooked wheatberries
4cups water
2 cups milk
4 tablespoons unsalted butter
¼ cup all-purpose flour
1 ½ cups grated cheese cheddar, swiss, gruyere (I used equal parts gruyere and cheddar)
1 cup grated Parmesan cheese
1 bunch broccoli. Peel the stalks and cut into florets (2-3 cups)
3 garlic cloves
Two 5.6oz cans oil packed tuna
Salt and pepper to taste
1. Put wheatberries, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil, lower heat, cover and simmer. Cook for about 40 minutes, until there is no crunch. Drain and set aside to cool.
2. Next steam the broccoli; I like it a bit crunchy. Don’t overcook it because it will cook again in the casserole.
3. Preheat oven to 400°.
4. Combine the two cheeses in a measuring cup and set aside. Drain the tuna into a small bowl.
5. Now make the cheese sauce. In a medium saucepan over low heat melt the butter, add the flour, and whisk until smooth. Next add the garlic and cook for a minute. Slowly pour in the milk, whisking out lumps as you go; cook for a minute, and then add 1 cup of the cheese, a couple big pinches of salt and 4 or 5 grinds of black pepper. Stir until melted.
6. Stir in a broccoli, wheatberries and tuna. Pour into a shallow baking dish, top with cheese and bake for 30 minutes or until the top is bubbling and golden.
