Best 3 Tuna Noodle Casserole Dairy And Soy Free Recipes

Tuna noodle casserole is a classic dish in American cuisine known for being simple to prepare and loved by people of all ages. It’s a versatile dish made with tuna, cooked noodles, vegetables like peas and corn, all combined in a creamy sauce, and topped with a crunchy layer of bread crumbs. This delectable casserole is often served as a main course accompanied by a side of salad or vegetables. The creamy, savory flavors and delightful texture make it a hearty and satisfying meal. This article offers three variations of tuna noodle casserole: a traditional recipe with dairy and soy, a dairy-free rendition, and a soy-free version. Each recipe provides detailed instructions and ingredient lists to guide you through the process of creating this classic dish. Whether you prefer the classic creamy version, a dairy-free alternative, or a soy-free option, this article has you covered. So, gather your ingredients, preheat your oven, and embark on a culinary journey to savor this timeless casserole.

Let's cook with our recipes!

DAIRY-FREE TUNA NOODLE CASSEROLE

Dairy-Free Tuna Noodle Casserole image

Make and share this Dairy-Free Tuna Noodle Casserole recipe from Food.com.

Provided by Mom_x3

Categories Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

6 cups whole wheat pasta, cooked
1 (170 g) can tuna (flaked is easiest)
1 1/2 cups frozen green peas
2 tablespoons vegan margarine (I recommend Earth's Best)
2 tablespoons unbleached flour (you can use white)
2 cups chicken bouillon
1/2 teaspoon fresh ground black pepper

Steps:

Set cooked noodles aside, do not rinse.
Melt dairy-free margarine in pot over medium heat.
Add flour to melted margarine, mix until no lumps remain.
Add 1/4 to 1/2 cup chicken broth and mix until well blended into flour/margarine mixture.
Slowly add the remaining chicken broth, mixing well.
Add flaked tuna to the pot.
Bring to a boil, stirring often.
Once boiling, add frozen peas.
Simmer until desired thickness is achieved.
Combine sauce with cooked noodles.
Eat and enjoy.

TUNA NOODLE CASSEROLE (DAIRY- AND SOY-FREE)

Tuna Noodle Casserole (Dairy- and Soy-Free) image

We hadn't had tuna noodle casserole in over a year because of my son's allergies. I researched dairy-free cream of mushroom soup recipes and found recipe # 107359. The recipe below includes a variation on that recipe. My version does include soybean oil which is safe for many with soy allergies, but the shortening could be replaced with olive or corn oil.

Provided by cathianne

Categories One Dish Meal

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 14

Ingredients

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
8 ounces egg noodles
12 ounces canned tuna
1/2 cup diced onion
1/2 cup rice milk
1 cup frozen peas

Steps:

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

DAIRY-FREE SKILLET TUNA CASSEROLE

Dairy-Free Skillet Tuna Casserole image

This is a creamy, dairy-free version of the classic tuna casserole.

Provided by Rosanna

Categories Tuna Casserole

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

8 ounces whole wheat rotini pasta
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ cup vegetable broth
¼ cup all-purpose flour
2 ½ cups soy milk
1 (5 ounce) can tuna, drained and flaked
1 cup frozen peas, thawed
1 cup frozen chopped broccoli, thawed
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and saute until onion is slightly translucent, about 2 minutes. Add broth and flour to the skillet and quickly stir for a minute with a whisk.
Add 1 cup soy milk and whisk, continuing to blend in the flour. Add remaining soy milk and continually stir until the mixture thickens and bubbles. Add tuna to the skillet, then stir in peas and broccoli; cook until heated through, 5 to 7 minutes.
Drain pasta and add to the skillet; mix well. Season with salt and pepper. Serve warm.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 67.3 g, Cholesterol 9.4 mg, Fat 7.5 g, Fiber 9 g, Protein 25.5 g, SaturatedFat 1.1 g, Sodium 208 mg, Sugar 9.8 g

Tips:

For a richer flavor, use a combination of tuna varieties, such as albacore and skipjack.
To make the casserole more creamy, add a cup of dairy-free milk or cream.
If you're short on time, use pre-cooked noodles.
For a crispy topping, sprinkle some bread crumbs or crushed crackers on top of the casserole before baking.
To add a pop of color, garnish the casserole with fresh parsley or chives.

Conclusion:

Tuna noodle casserole is a classic comfort food that is easy to make and can be tailored to your liking. This dairy-free and soy-free version is just as delicious and creamy as the traditional casserole, but it is also safe for people with food allergies or sensitivities. With its simple ingredients and delicious flavor, this casserole is sure to become a family favorite.