Dairy Free Classic Tuna Noodle Casserole

Total time1 hr

Prep time20 min

Cook time40 min

Dairy Free Classic Tuna Noodle Casserole

Tender egg noodles get folded into a savory, veggie-studded sauce built on softened celery, onion, and garlic, with flaked albacore tuna and sweet peas tucked into every forkful. A touch of Dijon mustard adds a subtle tang that keeps the whole thing from tasting flat, while a golden, crisp breadcrumb topping gives you that essential crunchy contrast against the creamy interior. It bakes up bubbling at the edges and deeply golden on top, the kind of nostalgic, cozy casserole that disappears fast at a weeknight table. This version comes together as a genuinely solid pick for a dairy free spread, no compromise on that classic tuna-noodle comfort. Let it rest a few minutes out of the oven so the sauce sets up before you dig in.

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Ingredients

6 servings

For the casserole

12 oz wide egg noodles
Manischewitz Wide Egg Noodles - 12 Oz Manischewitz Extra Wide Egg Noodles - 12 Oz Skinner Extra Wide Egg Noodles 12 oz Anthonys Extra Wide Egg Noodles - 12 OZ
Ronzoni, Wide Egg Noodles, 12 oz, low fat, sodium free with no artificial colors or preservatives
See all
4 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 stalks celery, thinly sliced
1 medium yellow onion, finely diced
3 cloves garlic, minced
¼ cup all-purpose flour
2 cups whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 ½ cups low-sodium chicken broth
2 cans (5 oz each) solid white albacore tuna in water, drained and flaked
1 ½ cups frozen peas
1 tsp dijon mustard
½ tsp salt, plus more for pasta water
¼ tsp black pepper

For the topping

1 cup plain breadcrumbs
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Cook the egg noodles until just shy of al dente — tender but with a firm bite at the center, about 1 minute less than the package directions. Drain in a colander and set aside.
2
In a large oven-safe skillet or a wide saucepan, melt 4 tbsp butter over medium heat. Add the celery and onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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