Tuna Noodle Casserole - Dairy Free
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 170.09 g egg noodles
- 226.79 g can tuna, drained
- 4 green onions, sliced
- 1 stalk celery, chopped
- 1 red bell pepper, chopped
- 236.59 ml chicken stock
- 59.14 ml whipped salad dressing
- 2.46 ml ground black pepper
- 2.46 ml dried tarragon
-
topping
- 236.59 ml breadcrumbs
- 118.29 ml unblanched almonds, chopped
- 14.79 ml vegetable oil
directions
- Preheat oven to 350.
- In large pot of boiling salted water, cook noodles until al dente (tender but firm to bite), approximately 8 minutes. Drain and rinse with cold water.
- In a large bowl, combine cooled noodles, tuna, green onions, celery and red pepper.
- In a measuring cup, whisk together chicken stalk, salad dressing, pepper and tarragon until well combined. Pour over noodle mixture and combine. Spoon into casserole dish (2L).
- Prepare the topping: In a small bowl, toss bread crumbs, almonds and vegetable oil. Sprinkle evenly over top of casserole.
- Bake in preheated oven for 30 - 35 minutes or until headed through.
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RECIPE SUBMITTED BY
Rnault
Canada
Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!