Tuna Noodle Casserole

First, mix up a double batch of Katie’s Nacho Cheese Sauce. (I skipped the potato starch and extra water).

Then prepare 1 package of brown rice pasta shells.  After the pasta is done, drain the shells and stir them together with the cheese sauce, 2 cans of tuna, 1 can of peas, and 1 large jar of drained pimientos.

After combining all the ingredients, pour them into a greased glass baking dish and top with your favorite gluten-free chip of choice. I used Falafel Chips. Then bake the casserole in a 400° oven for 20 minutes. The finished product…

So there ya have it folks, a HEABified gluten & dairy-free tuna noodle casserole, comfort food at its finest!

{ 2 comments… read them below or add one }

Erin May 23, 2014 at 2:52 pm

Hi Heather,

I love your site! For the tuna noodle casserole recipe, the link to the cheese sauce doesn’t work. Are you able to list the ingredients? The recipe looks amazing!



HEAB May 23, 2014 at 3:05 pm

Hi Erin,
Katie has started a new private blog, and I can’t seem to find the recipe. Here is a link to my favorite vegan cheese sauce, and it’s actually easier than the one pictured above: http://heathereatsalmondbutter.com/2008/12/22/ode-to-my-vita-mix/. It’s made with cashews and so so so good. Used to pour it on everything, and now I think I need to go pick up some nutritional yeast so I can make a batch. Enjoy and thanks for reading! 🙂


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