Tuna Noodle Casserole Dairy Free Recipes

DAIRY-FREE TUNA NOODLE CASSEROLE

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 FREE TUNA NOODLE CASSEROLE

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.

TUNA NOODLE CASSEROLE (DAIRY- AND SOY-FREE)

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

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.

GLUTEN-FREE DAIRY-FREE TUNA CASSEROLE

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.