Dairy-Free Classic Tuna Casserole
Creamy, comforting, and completely dairy-free, this Dairy-Free Classic Tuna Casserole is a wholesome twist on a timeless favorite. Made with tender dairy-free pasta, protein-packed canned tuna, and vibrant veggies like mushrooms and peas, this recipe achieves its rich, velvety sauce using almond milk, nutritional yeast, and a touch of cornstarch. Topped with golden, crispy dairy-free breadcrumbs and a hint of paprika, this casserole delivers that nostalgic baked casserole charm without any dairy. Perfect as a family-friendly weeknight dinner, it comes together in just under an hour and serves four hearty portions. If you're looking for a satisfying comfort food dish that's both allergy-friendly and delicious, this dairy-free tuna casserole is sure to become a new go-to!
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Recipe Information
Ingredients
- 2 cans (5 oz each) canned tuna in water
- 8 oz dairy-free pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1.5 cups chicken or vegetable broth
- 1 cup unsweetened almond milk
- 3 tablespoons cornstarch
- 1 tablespoon nutritional yeast
- 1 cup frozen peas
- 1 cup mushrooms, sliced
- 0.5 cup dairy-free bread crumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to package instructions. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the skillet and cook until they have released their moisture and are tender, about 5 minutes.
In a small bowl, whisk together the almond milk and cornstarch until smooth.
Pour the chicken or vegetable broth into the skillet with the vegetables and bring to a simmer.
Stir in the almond milk and cornstarch mixture to the skillet, and cook while stirring until the sauce thickens, about 2 minutes.
Mix in the nutritional yeast, salt, and black pepper.
Remove the skillet from the heat and gently fold in the drained tuna, cooked pasta, and frozen peas.
Transfer the mixture to a 9x13-inch baking dish, spreading it out evenly.
Sprinkle the top with dairy-free bread crumbs and paprika.
Place the baking dish in the preheated oven and bake for 15 minutes, or until the top is golden and the casserole is heated through.
Remove from the oven, let cool for a few minutes before serving, and enjoy your Dairy-Free Classic Tuna Casserole!
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 4985 mg | 217% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 24.7 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 635 mg | 49% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2251 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
