Best 2 Dairy Free Tuna Noodle Casserole Recipes
Tantalize your taste buds with a delectable journey into the world of dairy-free tuna noodle casserole. Indulge in a culinary masterpiece that caters to those with lactose sensitivities or embraces a plant-based diet. Discover the perfect balance of textures and flavors as you embark on a culinary adventure, transforming simple ingredients into a symphony of flavors. Get ready to savor each bite of this comforting and satisfying dish, tailored to meet your dietary preferences.
Let's cook with our recipes!
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 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.
Tips:
- For a creamy sauce, use a combination of dairy-free milk and cornstarch. If you don't have cornstarch, you can use flour, but you'll need to cook it for a few minutes longer to remove the raw flour taste.
- If you don't have dairy-free sour cream, you can make your own by blending 1 cup of cashews, 1/4 cup of lemon juice, and 1/4 cup of water until smooth. You can also use vegan yogurt or mayonnaise as a substitute.
- To make the casserole ahead of time, cook it according to the recipe and then let it cool completely. Cover and refrigerate for up to 3 days. When you're ready to serve, reheat the casserole in a 350°F oven for 30-45 minutes, or until heated through.
- For a healthier version of the casserole, use whole wheat noodles and vegetables like broccoli, carrots, or peas.
- If you're allergic to nuts, you can use sunflower seeds or pumpkin seeds instead of cashews in the dairy-free sour cream.
Conclusion:
This dairy-free tuna noodle casserole is a delicious and easy-to-make meal that's perfect for busy weeknights. It's also a great way to use up leftover tuna. The casserole is creamy and flavorful, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give this dairy-free tuna noodle casserole a try.
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