Pescatarian Dairy Free Tuna Noodle Casserole
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Learn more →Ingredients
6 servings
For the casserole
- 12 oz wide egg noodles
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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