Dairy Free Skillet Tuna Casserole Recipes

DAIRY-FREE SKILLET TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and saute until onion is slightly translucent, about 2 minutes. Add broth and flour to the skillet and quickly stir for a minute with a whisk.
• Add 1 cup soy milk and whisk, continuing to blend in the flour. Add remaining soy milk and continually stir until the mixture thickens and bubbles. Add tuna to the skillet, then stir in peas and broccoli; cook until heated through, 5 to 7 minutes.
• Drain pasta and add to the skillet; mix well. Season with salt and pepper. Serve warm.

TUNA-FISH CASSEROLE - DAIRY FREE

Steps:

• Cook pasta in water until done.
• Preheat oven to 350 and grease a 2 quart baking dish.
• Melt margarine in a small fry pan. Saute mushrooms.
• Remove pan from heat and stir in flour, make sure all flour is moistened by the margarine.
• Stir in broth and stir until no lumps.
• Return pan to heat, stirring until mixture has boiled for 2 minutes.
• Stir in Tuna, breaking it up as you do.
• Drain pasta and mix into sauce.
• Pour mixture into baking dish and top with crumbled crackers or potato chips.
• Bake until heated through and bubble around the edges, about 30 minutes.

DAIRY-FREE TUNA NOODLE CASSEROLE

Steps:

• Set cooked noodles aside, do not rinse.
• Melt dairy-free margarine in pot over medium heat.
• Add flour to melted margarine, mix until no lumps remain.
• Add 1/4 to 1/2 cup chicken broth and mix until well blended into flour/margarine mixture.
• Slowly add the remaining chicken broth, mixing well.
• Add flaked tuna to the pot.
• Bring to a boil, stirring often.
• Once boiling, add frozen peas.
• Simmer until desired thickness is achieved.
• Combine sauce with cooked noodles.
• Eat and enjoy.

SKILLET TUNA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
• While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
• Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
• Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
• Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
• Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.

MEDITERRANEAN-STYLE SKILLET TUNA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
• Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
• Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
• Sprinkle with basil before serving.