I was debating whether or not to post this recipe, because it is simple, but it is a dish that we eat in our house, and I think it’s a very appealing comfort food to children. When I was growing up I remember having Tuna Noodle Casserole in our family. It was a creamy dish, and I think it had Campbell’s Cream of Mushroom? soup in it, and potato chips on top. We also had tuna melts, which I really loved, and which also involved creamed soup. This recipe reminds me of those recipes from my childhood.
This really isn’t a fancy dish, but it is yummy!
Creamy Noodles with Tuna and Cheese Sauce - DF and GF
- 8 ounces of your favorite gluten free pasta – I used brown rice penne from Trader Joe’s
- 3 Tablespoons vegan buttery spread
- 2 Tablespoon gluten free flour blend
- 1/2 of a small onion diced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup almond milk
- 1 cup Daiya non-dairy shredded cheddar cheese
- 1 pouch light tuna
Cook gluten free noodles until tender, about 15 minutes. Drain.
In a medium saucepan melt the buttery spread, and saute the onion until soft, about five minutes. Stir in the flour and spices.
Slowly add in the almond milk.
Cook over medium heat, stirring constantly until mixture boils; reduce heat to a simmer, but keep stirring constantly.
Gradually stir in Daiya cheese.* You will have to really whisk the cheese in so it melts and incorporates into the sauce. Daiya cheese melts nicely, but for the sauce to be smooth, you have to use a little bit of muscle.
Add the tuna and stir, then add the pasta and stir to combine. Serve hot, season with more salt and pepper if desired.
We like to top ours with garlic bread crumbs, which are so simple to make. Just saute gluten free breadcrumbs in a skillet with olive oil or vegan buttery spread until crisp and golden. Season with garlic salt.
*One thing that I wondered when I saw Daiya cheese in the store for the first time was, is it even worth trying? How could non-cheese taste like cheese? Yes, it is totally worth trying. The cheddar is really good, and does have a cheddary flavor. We don’t eat it all the time, but when we are in the mood for something cheesy, I will pick up a bag and add it to a sauce for noodles or melt it over nachos or whatever. It definitely satisfies my cheese cravings when they occur.
Latest posts by Kelly Roenicke (see all)
- Simple Macaroni Salad Recipe Without Mayo. - June 22, 2017
- Chocolate Sunbutter Cup Ice Cream Bars. - June 19, 2017
- Chicken Meatballs with Zoodles (Gluten and Egg Free). - June 12, 2017