Dairy Free Tuna Noodle Casserole

Total time1 hr

Prep time20 min

Cook time40 min

Tuna noodle casserole is the kind of deeply comforting, crowd-pleasing dinner that deserves a permanent spot in the weeknight rotation — and this version proves you don't need a drop of dairy to nail it. The creamy sauce is built from scratch using dairy free butter, dairy free milk, and chicken broth, thickened with flour and layered with flavor from Dijon mustard, Worcestershire sauce, and plenty of garlic. It coats every wide egg noodle beautifully, so each forkful is rich, savory, and satisfying in all the ways the classic should be. Frozen peas add a pop of color and sweetness, while three cans of tuna make this a genuinely hearty meal that serves six comfortably. The buttery breadcrumb topping bakes up golden and crispy, giving you that irresistible contrast of crunch over the creamy filling underneath. Pulling it straight from the oven — bubbling at the edges and fragrant with garlic — is one of those small kitchen victories that makes everyone at the table happy. A scatter of fresh parsley at the end is optional, but it adds a bright finish that really ties the whole dish together.

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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
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3 cans (5 oz each) tuna in water, drained
1 ½ cups frozen peas

For the sauce

3 tbsp dairy free butter
1 tbsp olive oil
1 medium yellow onion, finely diced
3 stalks celery, finely diced
3 cloves garlic, minced
⅓ cup all-purpose flour
3 cups dairy free milk
1 cup low-sodium chicken broth
1 tsp dijon mustard
1 tsp worcestershire sauce
½ tsp onion powder
salt and pepper, to taste

For the topping

1 cup dairy free breadcrumbs
2 tbsp dairy free butter, melted
¼ tsp garlic powder

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the egg noodles for 2 minutes less than the package directions indicate — they should be slightly underdone and still firm. Drain and set aside.
2
In a large oven-safe skillet or wide saucepan, melt the dairy free butter with the olive oil over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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