Description
A creamy and comforting tuna casserole made without milk, perfect for those who are lactose intolerant or avoiding dairy. This easy recipe combines tuna, pasta, vegetables, and a flavorful dairy-free sauce for a hearty meal.
Ingredients
8 ounces elbow macaroni
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup frozen peas, thawed
1 can (5 ounces) tuna packed in water, drained
1 can (10.5 ounces) condensed cream of mushroom soup (dairy-free)
1 cup vegetable broth
1/2 cup dairy-free sour cream
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crushed potato chips
Instructions
Preheat the oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and sliced mushrooms to the skillet. Cook for an additional 5 minutes until mushrooms are tender.
In a large mixing bowl, combine the cooked macaroni, sautéed vegetables, thawed peas, drained tuna, condensed dairy-free cream of mushroom soup, vegetable broth, dairy-free sour cream, Dijon mustard, dried thyme, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Transfer the mixture to a 9×13 inch baking dish and spread evenly.
Sprinkle the crushed potato chips evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes