Ingredients for Gluten Free Dairy Free Tuna Casserole
- Brown Rice Pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Sliced Mushrooms
- Frozen Peas
- Rice Flour
- Chicken Broth
- Olive Oil Mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Tuna In Water
- Bread
- Paprika
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How to Make Gluten Free Dairy Free Tuna Casserole
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, melt the vegan butter over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the gluten-free flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the dairy-free milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in the nutritional yeast, garlic powder, onion powder, salt, and pepper. Simmer for 2 minutes, stirring occasionally.
- Remove from heat and stir in the cooked pasta, tuna, and peas.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with bread crumbs and a drizzle of olive oil.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
5g
Fat
10g
Carbs
3g
