The thing about traditional tuna noodle casserole is that it is easy.  Dump a can of tuna and a can of cream of something soup in a dish with noodles, bake and it’s done.  The dairy-free version takes a bit more time, but looks, smells and tastes better than something out of a can.

Dairy-Free Tuna Noodle Casserole                                                                 

Loosely adapted from Joy of Cooking

2 Tbsp dairy-free margarine or coconut oil

1 ½ C unsweetened coconut milk

¼ C finely chopped onion

2 Tbsp all-purpose flour

¼ C finely diced red or green bell peppers

1/2 to 3/4 C Daiya cheddar-style shreds (optional)

1 or 2  7-ounce cans white tuna

2 C cooked egg noodles

Salt and ground black pepper to taste

½ C crushed potato chips

Preheat oven to 375°.  Grease a 1 ½ to 2-quart shallow baking dish.  Melt margarine or oil in a large saucepan over medium heat.  Add bell peppers and onion.  Cook, stirring occasionally, until vegetables are just tender, about 5 minutes.  Stir in flour and cook for 1 minute.  Add milk, whisk and cook until the sauce comes to a boil and is thickened, about 10 minutes.  Remove from heat and add cheese, whisk until melted.  If sauce is too thick add more milk.  Drain tuna, stir into the hot cheese sauce then add noodles and salt and pepper.  Stir together well and pour into baking dish.  Sprinkle chips over the top.  Bake until bubbly and browned on top, 25-30 minutes.