Dairy Free Tuna Noodle Casserole |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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I sometimes make a topping of breadcrumbs sauteed in butter, or use crushed up potato chips. Ingredients:
2 1/4 cups non-dairy milk substitute |
4 1/2 tablespoons dairy-free margarine |
1/2 cup sliced mushrooms |
1/2 onion, finely chopped |
1 celery, finely chopped |
4 1/2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup dairy-free plain yogurt or 1 cup dairy-free sour cream |
1 cup frozen peas |
1 (5 ounce) can tuna, drained |
1 (16 ounce) bag egg noodles |
Directions:
1. Preheat oven to 350 degrees.
2. Cook noodles according to package for use in casseroles. Drain.
3. Microwave milk until hot.
4. Melt margarine in skillet. Saute onion, mushroom and celery until onions are translucent.
5. Whisk in flour, salt and pepper. Stir until combined and thick.
6. Slowly add hot milk, stirring continuously until thick and bubbly. Remove from heat to cool.
7. Mix together noodles, tuna, peas, yogurt or sour cream and cooled mushroom soup. Pour into casserole dish sprayed with non-stick spray.
8. Bake 30 minutes.
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