Ingredients for Tuna Noodle Casserole Dairy And Soy Free
- 2 tablespoons olive oil
- Mushroom
- Yellow Onion
- 1-2 finely minced serrano peppers (optional)
- 1/4 cup shortening (or substitute with olive or corn oil)
- 1/4 cup all-purpose flour
- Cornstarch
- White Pepper
- 2 cups rice milk, plus 1/2 cup additional
- 1 pound egg noodles
- Canned Tuna
- Diced Onion
- Frozen Peas
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How to Make Tuna Noodle Casserole Dairy And Soy Free
- Cook 1 pound egg noodles according to package directions. Rinse with cool water and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 8 ounces sliced mushrooms, 1/2 cup minced onion, and 1-2 finely minced serrano peppers (optional) for 3-5 minutes, until softened.
- Remove vegetables from skillet and set aside.
- In the same skillet, melt 1/4 cup shortening (or substitute with olive or corn oil).
- Whisk in 1/4 cup all-purpose flour and 2 tablespoons cornstarch until smooth. Add a pinch of black pepper.
- Gradually whisk in 2 cups rice milk until smooth and thickened, about 2-3 minutes.
- Return the sautéed vegetables to the skillet and heat through for 1-2 minutes.
- Add more rice milk if needed to reach desired consistency.
- Remove from heat and set aside.
- Preheat oven to 375°F (190°C).
- In a large casserole dish, combine the creamy mushroom sauce, 1/2 cup additional rice milk, and 1/4 cup minced onion.
- Gently fold in two 5-ounce cans of tuna, drained, and 1 cup frozen peas.
- Add the cooked noodles, gently folding to combine.
- Cover the casserole dish and bake for 30 minutes. Uncover and bake for another 10 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
18g
Fat
21g
Carbs
21g
