Tuna Noodle Casserole (dairy- And Soy-free)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1 tablespoon olive oil
• 1/2 cup mushroom, diced (not canned)
• 1/4 cup yellow onion, minced
• 1 serrano pepper, finely minced
• 3 tablespoons shortening
• 2 tablespoons flour
• 1/2 tablespoon cornstarch
• 1 teaspoon pepper
• 1 1/4 cups rice milk
• 8 ounces egg noodles
• 12 ounces canned tuna
• 1/2 cup diced onion
• 1/2 cup rice milk
• 1 cup frozen peas

Recipe

• 1 cook the egg noodles according to package instructions. rinse with cool water and put aside.
• 2 heat the olive oil and saute the mushrooms, minced onions, and serrano pepper 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 vegetables 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.