Tuna Noodle Casserole (Dairy- And Soy-Free) Recipe

Name: Tuna Noodle Casserole (Dairy- And Soy-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream of Mushroom Soup; 1 tablespoon olive oil; 1/2 cup mushroom, diced (not canned); 1/4 cup yellow onion, minced; 1 serrano pepper, finely minced; 3 tablespoons shortening; 2 tablespoons flour; 1/2 tablespoon cornstarch; 1 teaspoon white pepper; 1 1/4 cups rice milk; Casserole; 8 ounces egg noodles; 12 ounces canned tuna; 1/2 cup diced onion; 1/2 cup rice milk; 1 cup frozen peas

Servings: persons

Cream of Mushroom Soup
1 tablespoon olive oil
1/2 cup mushroom, diced (not canned)
1/4 cup yellow onion, minced
1 serrano pepper, finely minced
3 tablespoons shortening
2 tablespoons flour
1/2 tablespoon cornstarch
1 teaspoon white pepper
1 1/4 cups rice milk
Casserole
8 ounces egg noodles
12 ounces canned tuna
1/2 cup diced onion
1/2 cup rice milk
1 cup frozen peas

1
Cook the egg noodles according to package instructions. Rinse with cool water and put aside.
2
Heat the olive oil and saute the mushrooms, minced onions, and serrano pepper for about 3 to 5 minutes. Remove from pan.
3
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.
4
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.
5
Cook covered for 30 minutes and uncovered for no more than 10.

749

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cream of Mushroom Soup, 1 tablespoon olive oil, 1/2 cup mushroom, diced (not canned), 1/4 cup yellow onion, minced, and more.

Yes, Tuna Noodle Casserole (Dairy- And Soy-Free) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Noodle Casserole (Dairy- And Soy-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions