Red Meat Allergy Friendly Easy Tuna Casserole
Total time1 hr
Prep time15 min
Cook time40 min
4.5(7)
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Learn more →Ingredients
6 servings
- 12 oz wide egg noodles
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 stalks celery, thinly sliced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
- 1 cup shredded cheddar cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
For the topping
- ¾ cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
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 (they will finish cooking in the oven), then drain and set aside.
- 2
Melt 3 tbsp butter in a large oven-safe skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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