Dairy-free gluten-free tuna casserole
This healthy tuna casserole is gluten-free, dairy-free, and high in protein! It’s a perfect family and kid-friendly dinner for a busy weeknight. This casserole is made from pantry staples and is a great make-ahead dinner option.
Ingredients
Scale
8 oz gluten-free pasta (we used Banza) cooked almost all the way and drained
8 oz sliced mushrooms
1/2 sweet onion
3 cloves minced garlic
1 tablespoon vegan butter (or regular)
1 tablespoon gluten-free flour
1 cup almond milk
1 teaspoon Dijon mustard
10 oz frozen peans
2 5-oz cans of tuna
8 oz shredded vegan cheddar cheese
Instructions
- Preheat the oven to 375 and spray a baking dish (9×13) with nonstick spray
- In a large pot, sauté the mushrooms in a little olive oil with salt and pepper for 3-5 minutes, until soft.
- Stir in the onion and garlic and sauté until fragrant, about one minute.
- Add the butter, flour, and stir well. Add the almond milk and bring up to a boil, whisking until there are no lumps. Stir in the Dijon and remove from the heat.
- Add in the tuna, noodles, peas, and cheddar, reserving extra cheese to sprinkle on top. Season well with salt and pepper.
- Bake uncovered for 15-20 minutes until bubbly.
Find it online: https://fitnessista.com/dairy-free-gluten-free-tuna-casserole/