Tuna Fish Casserole Dairy Free
Creamy, comforting, and completely dairy-free, this Tuna Fish Casserole is a wholesome twist on a classic. Perfect for those with dietary restrictions, this recipe features gluten-free pasta, hearty canned tuna, and a medley of vibrant mixed vegetables all coated in a rich, velvety sauce made with unsweetened almond milk and nutritional yeast. Topped with crispy gluten-free breadcrumbs and a hint of paprika, this casserole bakes to golden perfection in just 20 minutes. With minimal prep time and simple ingredients, it’s an easy and delicious weeknight dinner that’s both family- and allergy-friendly.
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Recipe Information
Ingredients
- 8 ounces Gluten-free pasta (elbows or shells)
- 2 6-ounce cans Canned tuna, drained
- 1 cup Frozen mixed vegetables (carrots, peas, corn, and green beans)
- 2 cups Unsweetened almond milk
- 1 cup Vegetable broth
- 2 tablespoons Olive oil
- 2 tablespoons All-purpose gluten-free flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Nutritional yeast
- 0.5 cup Gluten-free breadcrumbs
- 0.25 teaspoons Paprika (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the gluten-free flour, stirring constantly, to make a roux. Cook for 1-2 minutes, ensuring the mixture doesn’t brown.
Gradually pour in the unsweetened almond milk and vegetable broth, whisking continuously to create a smooth sauce.
Stir in the garlic powder, onion powder, salt, black pepper, and nutritional yeast. Simmer the sauce for 3-5 minutes until thickened, then remove from heat.
In a large mixing bowl, combine the cooked pasta, drained tuna, frozen mixed vegetables, and the prepared sauce. Mix thoroughly to coat all ingredients evenly.
Transfer the mixture to the greased casserole dish and spread it out evenly.
Sprinkle the gluten-free breadcrumbs over the top of the casserole. For added flavor, dust the top with paprika if desired.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the breadcrumbs are golden brown.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your dairy-free tuna fish casserole!
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 5478 mg | 238% | |
| Total Carbohydrate | 332.7 g | 121% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 20.8 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 27.2 mcg | 136% | |
| Calcium | 1093 mg | 84% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2427 mg | 52% | |
*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.
