Tuna Noodle Casserole Dairy 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:

• 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.

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 the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
• Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
• Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

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.