Tuna Noodle Casserole - Dairy Free

Ingredients

• 6 ounces egg noodles
• 1 (8 ounce) can tuna, drained
• 4 green onions, sliced
• 1 stalk celery, chopped
• 1/2 red bell pepper, chopped
• 1 cup chicken stock
• 1/4 cup whipped salad dressing
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried tarragon

topping

• 1 cup breadcrumbs
• 1/2 cup unblanched almond, chopped
• 1 tablespoon vegetable oil

Directions

1. 1

   Preheat oven to 350.

2. 2

   In large pot of boiling salted water, cook noodles until al dente (tender but firm to bite), approximately 8 minutes. Drain and rinse with cold water.

3. 3

   In a large bowl, combine cooled noodles, tuna, green onions, celery and red pepper.

4. 4

   In a measuring cup, whisk together chicken stalk, salad dressing, pepper and tarragon until well combined. Pour over noodle mixture and combine. Spoon into casserole dish (2L).

5. 5

   Prepare the topping: In a small bowl, toss bread crumbs, almonds and vegetable oil. Sprinkle evenly over top of casserole.

6. 6

   Bake in preheated oven for 30 - 35 minutes or until headed through.