Tuna Noodle Casserole Dairy And Soy Free Recipes

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.

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.

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.

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.

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.