This creamy tuna noodle casserole is completely dairy-free but still comforting and delicious. Made with elbow macaroni, a silky plant-based sauce, and tender chunks of tuna, it’s a lighter option with zero compromise.
Dairy-Free Tuna Noodle Casserole
4
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Ingredients
12 oz elbow macaroni (consider gluten-free)
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 tablespoons all-purpose flour (or gluten-free flour blend)
2 cups unsweetened almond milk (or oat milk for a creamier texture)
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cans (5 oz each) tuna, drained and flaked
1 cup frozen peas (optional)
1/2 cup dairy-free shredded cheese (optional topping)
Directions
- Cook the elbow macaroni according to package directions. Drain and set aside.
- Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, about 4 minutes.
- Stir in flour and cook for 1 minute, then slowly whisk in almond milk.
- Add nutritional yeast, garlic powder, onion powder, salt, and pepper. Cook, whisking, until the sauce thickens slightly, about 3–5 minutes.
- Remove from heat and stir in tuna and peas (if using).
- Mix the sauce with cooked noodles and transfer to a greased 9×13-inch baking dish.
- (Optional) Sprinkle dairy-free shredded cheese on top.
- Bake at 375°F for 20–25 minutes, or until hot and bubbly.
Notes
- Nutritional yeast adds a cheesy flavor without dairy — don’t skip it if you can help it!
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