Soy-Free Classic Tuna Casserole
Indulge in the comforting nostalgia of a hearty *Soy-Free Classic Tuna Casserole*, a gluten-free-friendly twist on a timeless family favorite. This balanced and satisfying dish features tender elbow macaroni coated in a creamy, homemade sauce of chicken broth, whole milk, and sharp cheddar cheese—crafted entirely without soy-based ingredients. Enhanced with the savory flavors of sautéed onions, garlic, and mushrooms, and brimming with protein-packed tuna and sweet pops of frozen peas, this casserole is topped with a satisfying layer of crushed potato chips for an irresistible crunch. Perfect for busy weeknights or cozy family dinners, it’s an easy 50-minute recipe that yields six generous servings of rich, cheesy goodness. Ideal for those seeking classic comfort food made with wholesome, soy-free ingredients!
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (or vegetable broth)
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 12 ounces canned tuna in water, drained
- 1 cup frozen peas
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup potato chips, crushed
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente. 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 sliced mushrooms, cooking until the mushrooms are tender, about 4 minutes.
Sprinkle the flour over the vegetables in the skillet, stirring well to coat.
Gradually whisk in the chicken broth and milk, stirring consistently to avoid lumps, and cook until the mixture begins to thicken.
Season the sauce with salt and black pepper.
Gently fold in the drained tuna, frozen peas, cooked macaroni, and half of the shredded cheddar cheese.
Pour the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
Sprinkle the remaining cheddar cheese evenly over the top.
Evenly distribute the crushed potato chips on top of the cheese layer.
Bake in the preheated oven until the casserole is bubbly around the edges and the top is golden brown, about 25-30 minutes.
Remove the casserole from the oven and let it sit for a few minutes before serving.
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 6568 mg | 286% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 38.1 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 1661 mg | 128% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3552 mg | 76% | |
*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.
