The above picture may not mean much.

Until I explain it, that is. Then it will.

The above photograph shows a child who lists Tuna Noodle Casserole in the top ten of her favorite foods.

That in and of itself is amazing.

She loves broccoli too.  The weirdy.

And said child also does not have one food allergy. That I know of. Yet. Give her time, it will come. She’s mine.

But until then, she willingly eats my allergy free creations without a speck of distaste. I consider her to be one of my most important critics because she eats ‘regular’ food all the time.

Including ‘regular’ Tuna Noodle Casserole.

Since I have a hankering for it from time to time, I decided to make a cheesy, comforting allergy free version.

And now I’m going to share it with you.


Tuna Noodle Casserole – Allergy Free Style

Preheat oven to 375 degrees.

Cook pasta in a large stock pot until al dente (you don’t want it soft or it will be too squishy when baked). Drain.

While the pasta is draining in the colander, in the stock pot, blend together the Vegenaise, Daiya, Almond Milk and seasonings. Stir well. Next add the drained olives, the mushrooms, the peas and the drained tuna. Stir until blended.

Gradually add the cooked pasta to the sauce blend. Do not add all the pasta if it seems like it will overtake the sauce and make the casserole on the dry side.

Spray a 9×13 glass casserole dish with cooking spray (or oil it with your choice of oil) and dump in your saucy pasta concoction.

Bake uncovered for 15-20 minutes or until casserole is bubbly and the top is a LIGHT golden brown.

You can also top with crushed gluten free crackers the last five minutes of baking, if desired.

***If soy is not an issue for you, substitute a 1/2 cup of the Vegenaise with a 1/2 cup of Tofutti Sour Cream, if desired.

Happy Fishing for Comfort Foods!