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.
1 (12-ounce) package gluten-free macaroni, such as brown rice
3 cups unsweetened plain almond milk
2 medium red potatoes (about 8 ounces), peeled and thinly sliced
2 cloves garlic, smashed
Sea salt and freshly ground black pepper
8 ounces sliced mixed mushrooms
3 tablespoons extra virgin olive oil, divided
1/2 cup frozen green peas
2 (6-ounce) cans tuna, drained and flaked
1/4 cup gluten-free bread crumbs
1/4 cup sliced almonds (optional)
Preheat oven to 350°F. Cook pasta according to package directions until just al dente. Take care not to over cook pasta, as it will become mushy when baked. When pasta is done, drain and return to pot.
Meanwhile, bring almond milk, sliced potatoes, garlic, salt and pepper to a simmer, uncovered. Simmer until potatoes are tender, 6 to 8 minutes. Pour contents into a blender and puree in batches until smooth. Take care as the mixture is hot. Set aside.
Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add mushrooms, salt and pepper. Cook for 5 minutes. Add peas and cook for 3 minutes longer.
Add flaked tuna, mushrooms and peas to pasta. Stir in pureed almond milk-potato mixture to combine. Taste and adjust seasoning with salt and pepper.
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 for 45 minutes or until hot and bubbly.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.