GLUTEN-FREE DAIRY-FREE TUNA CASSEROLE
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
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.
DAIRY-FREE TUNA NOODLE CASSEROLE
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
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
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
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
TUNA NOODLE CASSEROLE (DAIRY- AND SOY-FREE)
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
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.
DAIRY-FREE SKILLET TUNA CASSEROLE
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
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
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