Dairy Free Creamy Tuna Noodle Casserole
This cozy family dinner is creamy, satisfying, and easy to enjoy on busy weeknights or relaxed weekends.
Equipment
- oven-safe skillet
Ingredients
For The Casserole
- 12 oz Egg Noodles
- 3 tbsp Dairy Free Butter
- 1 Yellow Onion, Finely Chopped
- 8 oz 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 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 1/2 tsp Kosher Salt
- 1/2 tsp 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 tbsp Olive Oil
- 1/4 cup Dairy Free Parmesan-Style Cheese
Instructions
- Cook the egg noodles in a large pot of salted water for 2 minutes less than the package directions. Drain and set aside.
- 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.
- Stir in the garlic and flour. Cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and dairy free milk. Simmer for 4 to 5 minutes until smooth and thickened.
- Stir in the lemon juice, Dijon mustard, salt, pepper, tuna, peas, and cooked noodles.
- Combine the dairy free breadcrumbs, olive oil, and dairy free parmesan-style cheese. Sprinkle the mixture evenly over the casserole.
- Bake at 375 F for 20 to 25 minutes, until bubbling around the edges and golden on top. Rest for 5 minutes before serving.
Nutrition
Serving: 1servingCalories: 499kcalCarbohydrates: 66gProtein: 24gFat: 16g