Description
This comforting tuna casserole is made completely dairy-free without sacrificing any of the creamy texture or rich flavor you love. It’s a perfect family-friendly meal that’s easy to prepare.
Ingredients
- 8 oz (225g) medium pasta (egg noodles, elbow macaroni, shells)
- 2 tbsp dairy-free butter, plus 1 tbsp for topping
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups lactose-free milk
- 4 oz (113g) dairy-free cream cheese, softened
- 2 (5 oz) cans tuna in olive oil, drained and flaked
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/2 tsp dried dill or dried parsley
- 1/2 cup panko breadcrumbs
Instructions
- 1. Cook Pasta: Cook pasta according to package directions until al dente. Drain and set aside.
- 2. Sauté Aromatics: In a large saucepan or Dutch oven, melt 2 tbsp dairy-free butter over medium heat. Add onion and celery; sauté until softened, 5-7 minutes. Stir in garlic and cook for 1 minute until fragrant.
- 3. Make Sauce: Sprinkle in flour and cook, stirring, for 1-2 minutes to form a roux. Gradually whisk in lactose-free milk until smooth and thickened. Reduce heat to low, stir in dairy-free cream cheese until melted and smooth. Season with salt, pepper, and dill/parsley.
- 4. Combine: Stir in drained, flaked tuna and cooked pasta into the sauce until evenly coated. Pour the mixture into a 9×13 inch baking dish.
- 5. Prepare Topping: In a small bowl, combine panko breadcrumbs with 1 tbsp melted dairy-free butter. Sprinkle evenly over the casserole.
- 6. Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and the topping is golden brown. Let rest 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins