Tuna Noodle Casserole - Dairy Free |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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comfort food - lactose free Ingredients:
6 ounces egg noodles |
1 (8 ounce) can tuna, drained |
4 green onions, sliced |
1 stalk celery, chopped |
1/2 red bell pepper, chopped |
1 cup chicken stock |
1/4 cup whipped salad dressing |
1/2 teaspoon ground black pepper |
1/2 teaspoon dried tarragon |
1 cup breadcrumbs |
1/2 cup unblanched almonds, chopped |
1 tablespoon vegetable oil |
Directions:
1. Preheat oven to 350.
2. In large pot of boiling salted water, cook noodles until al dente (tender but firm to bite), approximately 8 minutes. Drain and rinse with cold water.
3. In a large bowl, combine cooled noodles, tuna, green onions, celery and red pepper.
4. In a measuring cup, whisk together chicken stalk, salad dressing, pepper and tarragon until well combined. Pour over noodle mixture and combine. Spoon into casserole dish (2L).
5. Prepare the topping: In a small bowl, toss bread crumbs, almonds and vegetable oil. Sprinkle evenly over top of casserole.
6. Bake in preheated oven for 30 - 35 minutes or until headed through.
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