Gluten Free Dairy Free Tuna Noodles

GF and DF Tuna Noodle Casserole

  • 1 half medium onion, diced
  • 1 stalk celery, diced
  • 1 quarter bell pepper, diced (I use red)
  • 1/2 teaspoon Cajun seasoning or salt and pepper
  • 1 1/2-2  cups unsweetened non-dairy milk
  • 1/4 cup vegan cheddar cheese shreds
  • 1 tablespoon potato flour
  • 1 or 2 7 oz cans tuna, drained
  • 3 cups (dry) gluten-free elbows
  • crushed potato chips or vegan Parmesan to top (optional)

Cook noodles according to package directions. Saute onion, celery and pepper in olive oil or vegan butter in a medium sauce pan. Add seasoning and milk. Heat through. When little bubbles form around edge of pan, stir in potato flour. When most of the lumps have disappeared (don’t worry, it will be fine, just keep stirring) add in the cheese shreds. On low heat, stir until cheese is melted. Remove from heat. Stir in tuna. This is the time to add more milk, if it looks too dry/thick. Mix tuna sauce into cooked and drained noodles. (OR now you can add more milk, if it looks too dry.) Pour noodles and sauce into 2 qt casserole dish. Top with crushed potato chips or vegan parm. Bake at 375° for 25-30 minutes, uncovered.

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There it is. Up at the top so you don’t have to scroll through all my story-telling to get to the recipe. I hate when you have to search to find the recipe. (I know I am guilty of doing this.) I don’t care about your husband or your cat. I  really don’t want to hear about your fabulous trip to NYC. And I don’t want to see your gorgeous photos because I am jealous! (I have no talent in photography) I just want the recipe! So, now I can story-tell to my little heart’s content and it won’t be in anyone’s way.

I have a recipe for DF tuna and noodles, but now we are trying to be gluten free for my sweet daughter. This girl is a trooper. She has had so many health problems and I am just amazed at how she handles them. The only times I have been in the ER have been with her. I think that because her birth was so difficult, I am more nervous for her. I feel like she needs more protection. I also feel like I have let her down. I should have been more in tune to her body. I know I can’t make sure she doesn’t get sick, but oh, I want to do just that! Anyway, in my attempt to be a more overbearing mother I have decided to eliminate gluten from her diet. Now we are going to be dairy AND gluten free. I am praying that it makes a difference in her health. I am going to be super vigilant for 6 months to see if it makes any difference. Then I might relent and let her have Chick-fil-A nuggets because I hate to deny her of her favorite things. This is where my darling husband would say “Are you the mom?” Yes, I am the mom, but I also know how hard it is to not eat your favorite food. I so wanted my children to be able to eat whatever they wanted, but being healthy is more important. And that is the moral of today’s story.

Dairy-free Tuna Noodle Casserole

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.