Winter means comfort food in my house, and what better childhood staple than Tuna Noodle Casserole? Creamy and satisfying, this meal tastes just like your mom made it, except this one has no gluten or dairy!
First things first, Cream of Mushroom Soup is used as the base of this casserole. It may sound difficult, but it’s easier than you may think! Making your own cream of mushroom soup is crucial for making this meal gluten and dairy-free.
First you’ll need 3 Tablespoons of Dairy-Free Butter, 1/4 cup of chopped mushrooms, and 1 Tablespoon of minced onion to saute together. I like to use Blue Bonnet Lactose Free Butter.
Next, you’ll need 3 Tablespoons of Gluten-Free Flour to mix into the mushroom mixture. I used Glutino All Purpose Gluten Free Flour.
Cook this over medium heat for a minute or two, just to cook off the raw flour flavor. Now add 1 1/4 cup of a Dairy-free Milk like Coconut Milk or Almond Milk, whisking constantly.
Season with salt and pepper, and that’s it!
So, now, on to the casserole! I simply use the Tuna Noodle Casserole recipe from the label of a can Campbell’s Cream of Mushroom Soup, but I use Gluten-Free and Dairy-Free substitutes.
Heat the oven to 400ºF.
Then I combine my Dairy-Free, Gluten-Free Cream of Mushroom Soup that I made with 3 cans of tuna (drained), 1 1/2 cups of frozen peas, and 3 cups of cooked Gluten-Free egg noodles and I pour the mixture into a 8×8 casserole dish.
Bake casserole for 30 minutes.
Meanwhile, I prepare the crust. Now the Campbell’s soup can says to make the crust out of breadcrumbs, but my husband grew up eating Tuna Noodle Casserole with a Potato Chip crust! It’s Heavenly!!! So, with that said, I made a potato chip crust out of 1 tablespoon of melted Dairy Free butter and about 1/4 cup of crushed salted potato chips.
When the casserole is done baking, I add the crust on top and bake it for an additional 5 minutes to crisp up the crust.
Gluten Free, Dairy Free Cream of Mushroom Soup
- 3 tablespoons dairy free butter
- 1/4 cup mushrooms, chopped
- 1 tablespoon onion, minced
- 3 tablespoons gluten free flour
- 1 1/4 cup dairy free milk
- salt and pepper
Saute mushrooms and onion in butter over medium heat. Mix in gluten free flour, stirring constantly, for a minute or two to cook off raw flour taste. Whisk in dairy free milk, stirring constantly to avoid clumps. Season with salt and pepper. Cook until thick.
Gluten Free, Dairy Free Tuna Noodle Casserole
- Prepared Gluten/Dairy-Free Cream of Mushroom Soup
- 1 1/2 cups Frozen Peas
- 3 cans Tuna, drained
- 3 cups prepared Gluten Free Egg Noodles
- 1 tablespoon melted Dairy Free Butter
- 1/4 cup salted Potato Chips
Preheat oven to 400ºF.
Mix together Gluten/Dairy-Free cream of mushroom soup, frozen peas, tuna and Gluten-Free egg noodles. Pour into an 8×8 casserole dish. Bake for 30 minutes, until bubbly.
Combine melted butter and potato chips, and sprinkle over casserole. Bake for another 5 minutes to brown and crisp up the crust.