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Tuna Noodle Casserole (IC-Friendly and Dairy-Free)
Cream of Mushroom Soup
• 1 tablespoon olive oil
• 1⁄2 cup mushroom, diced (not canned)
• 1 teaspoon onion powder
• 3 tablespoons shortening
• 2 tablespoons flour
• 1⁄2 tablespoon cornstarch
• 1 teaspoon white pepper
• 1 1⁄4 cups rice milk
Casserole
• 8 ounces egg noodles
• 12 ounces canned tuna
• 1⁄2 teaspoon onion powder
• 1⁄2 cup rice milk
• 1 cup frozen peas
Directions
1. Cook the egg noodles according to package instructions. Rinse with cool water and put aside.
2. Heat the olive oil and sautee the mushrooms and onion powder for about 3 to 5 minutes. Remove from pan.
3. 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 mushrooms back in the pan and heat for a minute or two. Add more rice milk if it gets too thick. Remove from heat.
4. 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.
5. Cook covered for 30 minutes and uncovered for no more than 10 minutes.
Cream of Mushroom Soup
• 1 tablespoon olive oil
• 1⁄2 cup mushroom, diced (not canned)
• 1 teaspoon onion powder
• 3 tablespoons shortening
• 2 tablespoons flour
• 1⁄2 tablespoon cornstarch
• 1 teaspoon white pepper
• 1 1⁄4 cups rice milk
Casserole
• 8 ounces egg noodles
• 12 ounces canned tuna
• 1⁄2 teaspoon onion powder
• 1⁄2 cup rice milk
• 1 cup frozen peas
Directions
1. Cook the egg noodles according to package instructions. Rinse with cool water and put aside.
2. Heat the olive oil and sautee the mushrooms and onion powder for about 3 to 5 minutes. Remove from pan.
3. 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 mushrooms back in the pan and heat for a minute or two. Add more rice milk if it gets too thick. Remove from heat.
4. 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.
5. Cook covered for 30 minutes and uncovered for no more than 10 minutes.
Thank you for sharing. I think exchanging recipes helps deal with the IC diet.
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