Some nights you just want something warm and filling without a lot of fuss. This dairy free creamy tuna noodle casserole is exactly that kind of meal.

It’s made with soft egg noodles, tuna, mushrooms, and peas, all wrapped in a creamy sauce. Everything bakes together into one easy dish.

The best part is that it’s completely dairy free. I use dairy free butter, dairy free milk, and a dairy free parmesan-style cheese to keep the classic flavor without the dairy.

The crispy topping bakes up golden and adds a nice crunch over the creamy filling. It’s a small step that really finishes the dish.

This is the kind of dinner I make when I want something comforting but still simple. I think you’ll like how it turns out.

Why This Recipe Is a Keeper

Rich Dairy Free Creaminess – Broth and dairy free milk create a silky sauce that coats every noodle beautifully.

Deep Savory Flavor – Golden mushrooms, onion, garlic, and tuna give every serving a rich, satisfying taste.

Perfectly Balanced Sauce – Lemon juice and Dijon brighten the creamy sauce, keeping each bite flavorful rather than heavy.

Wonderful Texture – Tender noodles, meaty mushrooms, sweet peas, and crisp breadcrumbs make every spoonful interesting.

Here’s What You’ll Need

For The Casserole

12 Ounces Egg Noodles
3 Tablespoons Dairy Free Butter
1 Yellow Onion, Finely Chopped
8 Ounces Cremini Mushrooms, Sliced
3 Garlic Cloves, Minced
1/4 Cup All-Purpose Flour
2 Cups Low-Sodium Chicken Broth
1 Cup Unsweetened Plain Dairy Free Milk
1 Tablespoon Lemon Juice
1 Teaspoon Dijon Mustard
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
3 Cans Tuna Packed In Water, 5 Ounces Each, Drained
1 Cup Frozen Peas

For The Topping

1 Cup Dairy Free Breadcrumbs
2 Tablespoons Olive Oil
1/4 Cup Dairy Free Parmesan-Style Cheese

How to Make It

Step 1

Cook the egg noodles in a large pot of salted water for 2 minutes less than the package directions. Drain and set aside.

Step 2

Melt the dairy free butter in a large oven-safe skillet over medium heat. Add the onion and mushrooms, and cook for 7 to 8 minutes until softened and lightly browned.

Step 3

Stir in the garlic and flour. Cook for 1 minute, stirring constantly.

Step 4

Gradually whisk in the chicken broth and dairy free milk. Simmer for 4 to 5 minutes until smooth and thickened.

Step 5

Stir in the lemon juice, Dijon mustard, salt, pepper, tuna, peas, and cooked noodles.

Step 6

Combine the dairy free breadcrumbs, olive oil, and dairy free parmesan-style cheese. Sprinkle the mixture evenly over the casserole.

Step 7

Bake at 375 F for 20 to 25 minutes, until bubbling around the edges and golden on top. Rest for 5 minutes before serving.

Recipe Tips

Choose Dairy-Free Noodles

Check the package before cooking because some egg noodles contain milk or butter. Choose noodles clearly labeled dairy free, and check the chicken broth, breadcrumbs, and dairy-free cheese as well.

Cook the noodles for 2 minutes less than the package time so they stay slightly firm. They will continue cooking in the sauce and oven without becoming mushy.

Brown the Mushrooms Well

Give the mushrooms enough space in the skillet so they can release moisture and lightly brown instead of steaming. Cook them until most of the liquid has cooked away before adding the garlic.

This step gives the casserole a deeper flavor and keeps the sauce from becoming watery.

Whisk the Sauce Gradually

After cooking the flour with the garlic for 1 minute, add the broth and dairy-free milk in small amounts while whisking constantly. Adding the liquid slowly helps the flour blend smoothly.

Let the sauce simmer until it coats the back of a spoon before adding the other ingredients. It should be slightly thicker than you want because the noodles will loosen it.

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