Dairy Free Tuna Noodle Casserole Recipes

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DAIRY FREE TUNA NOODLE CASSEROLE



Dairy Free Tuna Noodle Casserole image

Make and share this Dairy Free Tuna Noodle Casserole recipe from Food.com.

Provided by princessmommie

Categories     One Dish Meal

Time 50m

Yield 6-8 c, 6-8 serving(s)

Number Of Ingredients 12

2 1/4 cups non-dairy milk substitute
4 1/2 tablespoons dairy-free margarine
1/2 cup sliced mushrooms
1/2 onion, finely chopped
1 celery, finely chopped
4 1/2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dairy-free plain yogurt or 1 cup dairy-free sour cream
1 cup frozen peas
1 (5 ounce) can tuna, drained
1 (16 ounce) bag egg noodles

Steps:

  • Preheat oven to 350 degrees.
  • Cook noodles according to package for use in casseroles. Drain.
  • Microwave "milk" until hot.
  • Melt margarine in skillet. Saute onion, mushroom and celery until onions are translucent.
  • Whisk in flour, salt and pepper. Stir until combined and thick.
  • Slowly add hot milk, stirring continuously until thick and bubbly. Remove from heat to cool.
  • Mix together noodles, tuna, peas, yogurt or sour cream and cooled mushroom soup. Pour into casserole dish sprayed with non-stick spray.
  • Bake 30 minutes.

Nutrition Facts : Calories 395.5, Fat 6, SaturatedFat 2.1, Cholesterol 78.1, Sodium 268, Carbohydrate 64.9, Fiber 4, Sugar 5.1, Protein 19.8

DAIRY-FREE TUNA NOODLE CASSEROLE



Dairy-Free Tuna Noodle Casserole image

Make and share this Dairy-Free Tuna Noodle Casserole recipe from Food.com.

Provided by Mom_x3

Categories     Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

6 cups whole wheat pasta, cooked
1 (170 g) can tuna (flaked is easiest)
1 1/2 cups frozen green peas
2 tablespoons vegan margarine (I recommend Earth's Best)
2 tablespoons unbleached flour (you can use white)
2 cups chicken bouillon
1/2 teaspoon fresh ground black pepper

Steps:

  • Set cooked noodles aside, do not rinse.
  • Melt dairy-free margarine in pot over medium heat.
  • Add flour to melted margarine, mix until no lumps remain.
  • Add 1/4 to 1/2 cup chicken broth and mix until well blended into flour/margarine mixture.
  • Slowly add the remaining chicken broth, mixing well.
  • Add flaked tuna to the pot.
  • Bring to a boil, stirring often.
  • Once boiling, add frozen peas.
  • Simmer until desired thickness is achieved.
  • Combine sauce with cooked noodles.
  • Eat and enjoy.

DAIRY- AND GLUTEN-FREE TUNA CASSEROLE



Dairy- and Gluten-Free Tuna Casserole image

This is a great "from scratch" recipe that's dairy and gluten free. Also great for families on a budget, it is simple to make and my children ask for seconds and beyond!

Provided by Kellie Barr

Categories     Tuna Casserole

Time 30m

Yield 6

Number Of Ingredients 10

3 cups cooked brown rice
2 ½ cups frozen mixed vegetables
2 cups chicken broth
2 (6 ounce) cans water-packed tuna, drained
¼ cup vegan shredded Cheddar-style cheese (such as Daiya®)
1 teaspoon dried minced onion
½ teaspoon dried sage
½ teaspoon dried oregano
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put cooked rice, frozen vegetables, chicken broth, tuna, vegan cheese, onion, sage, oregano, cumin, salt, and pepper in a 9x13-inch baking dish; mix well.
  • Bake in the preheated oven until hot and bubbly throughout, 20 to 30 minutes.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 32.8 g, Cholesterol 19 mg, Fat 2.6 g, Fiber 4.6 g, Protein 20.5 g, SaturatedFat 0.4 g, Sodium 495.9 mg, Sugar 0.5 g

DAIRY-FREE SKILLET TUNA CASSEROLE



Dairy-Free Skillet Tuna Casserole image

This is a creamy, dairy-free version of the classic tuna casserole.

Provided by Rosanna

Categories     Tuna Casserole

Time 30m

Yield 4

Number Of Ingredients 11

8 ounces whole wheat rotini pasta
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ cup vegetable broth
¼ cup all-purpose flour
2 ½ cups soy milk
1 (5 ounce) can tuna, drained and flaked
1 cup frozen peas, thawed
1 cup frozen chopped broccoli, thawed
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and saute until onion is slightly translucent, about 2 minutes. Add broth and flour to the skillet and quickly stir for a minute with a whisk.
  • Add 1 cup soy milk and whisk, continuing to blend in the flour. Add remaining soy milk and continually stir until the mixture thickens and bubbles. Add tuna to the skillet, then stir in peas and broccoli; cook until heated through, 5 to 7 minutes.
  • Drain pasta and add to the skillet; mix well. Season with salt and pepper. Serve warm.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 67.3 g, Cholesterol 9.4 mg, Fat 7.5 g, Fiber 9 g, Protein 25.5 g, SaturatedFat 1.1 g, Sodium 208 mg, Sugar 9.8 g

TUNA NOODLE CASSEROLE (DAIRY- AND SOY-FREE)



Tuna Noodle Casserole (Dairy- and Soy-Free) image

We hadn't had tuna noodle casserole in over a year because of my son's allergies. I researched dairy-free cream of mushroom soup recipes and found recipe # 107359. The recipe below includes a variation on that recipe. My version does include soybean oil which is safe for many with soy allergies, but the shortening could be replaced with olive or corn oil.

Provided by cathianne

Categories     One Dish Meal

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1/2 cup mushroom, diced (not canned)
1/4 cup yellow onion, minced
1 serrano pepper, finely minced
3 tablespoons shortening
2 tablespoons flour
1/2 tablespoon cornstarch
1 teaspoon white pepper
1 1/4 cups rice milk
8 ounces egg noodles
12 ounces canned tuna
1/2 cup diced onion
1/2 cup rice milk
1 cup frozen peas

Steps:

  • Cook the egg noodles according to package instructions. Rinse with cool water and put aside.
  • Heat the olive oil and saute the mushrooms, minced onions, and serrano pepper for about 3 to 5 minutes. Remove from pan.
  • Melt the shortening. Add the flour, corn starch and pepper, whisking to get out any lumps. After a minute or two, add the rice milk. Continue to whisk until it begins to thicken (which will happen quickly). Put the sauteed vegetables back in the pan and heat for a minute or two. Add more rice milk if it gets too thick. Remove from heat.
  • Preheat oven to 375. In a deep casserole dish, combine the soup, rice milk and onion. Next add the tuna and peas. Finally, add the noodles, carefully folding them into the rest of the mixture.
  • Cook covered for 30 minutes and uncovered for no more than 10.

TUNA-FISH CASSEROLE - DAIRY FREE



Tuna-Fish Casserole - Dairy Free image

Make and share this Tuna-Fish Casserole - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories     Tuna

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces uncooked noodles (egg, bow ties, fettuccine as some examples)
3 tablespoons margarine
5 large mushrooms, cleaned and sliced or 1 (4 ounce) can mushrooms, drained
3 tablespoons flour
1 1/4 cups chicken broth
7 ounces tuna, drained
1/4 cup saltines or 1/4 cup potato chips, crumbled

Steps:

  • Cook pasta in water until done.
  • Preheat oven to 350 and grease a 2 quart baking dish.
  • Melt margarine in a small fry pan. Saute mushrooms.
  • Remove pan from heat and stir in flour, make sure all flour is moistened by the margarine.
  • Stir in broth and stir until no lumps.
  • Return pan to heat, stirring until mixture has boiled for 2 minutes.
  • Stir in Tuna, breaking it up as you do.
  • Drain pasta and mix into sauce.
  • Pour mixture into baking dish and top with crumbled crackers or potato chips.
  • Bake until heated through and bubble around the edges, about 30 minutes.

Nutrition Facts : Calories 534, Fat 15.7, SaturatedFat 3.6, Cholesterol 90.7, Sodium 420.7, Carbohydrate 70, Fiber 3.4, Sugar 2.5, Protein 27.2

GLUTEN-FREE DAIRY-FREE TUNA CASSEROLE



Gluten-Free Dairy-Free Tuna Casserole image

So tasty, like it has cheese sauce or dairy. I serve this with a salad on the side. This is a personal recipe I created.

Provided by UmmBinat

Categories     One Dish Meal

Time 1h5m

Yield 6 large pieces, 6 serving(s)

Number Of Ingredients 13

3 1/2 cups brown rice pasta (or other wheat free pasta, fusilli shape, cooked to aldente, other shapes may be used like penne)
4 1/2 tablespoons olive oil
1/2 cup chopped onion
1 cup sliced mushrooms
1/2 cup frozen peas, rinsed of ice (optional)
1/4 cup rice flour (to be gluten free)
2 cups chicken broth (or more if needed)
1/4 cup helmans olive oil mayonnaise (to be soy free)
salt
pepper
2 (6 ounce) cans tuna in water (in water not veg broth to be soy free)
3/4 cup bread, torn into crumbs (optional, wheat free bread only from health food stores)
paprika (not the hot kind)

Steps:

  • Preheat oven to 350°F.
  • Grease a shallow baking dish I use 9" x 13".
  • Heat 2 tablespoons olive oil in a pan over medium heat, add onion & sliced mushrooms, cook until tender then remove from pan.
  • Add 2 more tablespoons olive oil to pan and stir in flour whisking until smooth and frothy.
  • Gradually add broth until it forms a sauce consistency.
  • Then stir in the mayonnaise, salt and pepper. Stir until mixture is smooth.
  • Mix in drained tuna, mushroom, onions & thawed peas if using.
  • Spread pasta in baking dish and pour sauce to cover. (Will get dry pieces if some are left uncovered).
  • Tear bread into crumbs and sprinkle on top if using sift paprika over entire pan to give a lovely colour and drizzle the additional olive oil.
  • Bake in the preheated oven for 30 minutes until slightly browned on top.

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