This classic comfort food is loved by many, more for its flavor than its nutrition. Two readers requested a gluten-free, dairy-free version, so we substituted brown rice pasta for wheat pasta and used a mixture of cooked potatoes and almond milk to create that creamy texture typically provided by cream of mushroom soup.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
Bring a large pot of salted water to a boil and add pasta.
Cook until just al dente, about 8 minutes. Take care not to over cook pasta, as it will become mushy when baked.
When pasta is done, drain and return to pot.
Meanwhile, in a separate pot, bring almond milk, sliced potatoes, garlic, salt and pepper to a simmer, uncovered.
Simmer until potatoes are tender, 6 to 8 minutes.
Carefully pour contents into a blender, working in batches as needed, and purée until smooth. Set aside.
Heat 2 tablespoons of the oil in a skillet over medium heat.
Add mushrooms, salt and pepper.
Cook until soft, about 5 minutes.
Add peas and cook for 3 minutes longer.
Add flaked tuna, mushrooms and peas to pasta.
Stir in almond milk-potato mixture to combine.
Transfer to a 3-quart casserole dish and sprinkle with bread crumbs and almonds.
Drizzle with the remaining tablespoon of olive oil.
Sprinkle with paprika and bake until hot and bubbly, about 45 minutes.
Nutritional Info
Serving Size
Calories
500
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.