When You Need Comfort Food Without Milk: Tuna Casserole That Hits the Spot

Sometimes, comfort food needs a little twist—especially when you’re steering clear of milk but still want something rich and warming. This tuna casserole offers exactly that: creamy, hearty, and packed with familiar flavors, all without a drop of milk. It’s the kind of dish that makes you want to curl up on the couch with a good book or invite friends over for a casual meal that feels like a warm hug.

I remember the first time I tried making a dairy-free version of tuna casserole. I was a bit skeptical if it would ever feel as creamy as the original. The kitchen smelled like garlic and mushrooms, and I got distracted halfway through by a phone call, so some peas ended up a little less thawed than I planned. But honestly, that didn’t matter—each spoonful was comforting in a way that made me forget the little kitchen hiccups. The crispy topping had just enough crunch, and the sauce was smooth, rich, and flavorful without any milk at all. It’s not perfect, but it’s real and delicious.

• It’s creamy and filling without using milk or cream, perfect if you’re avoiding dairy.
• The sauce is built on broth and sour cream, giving it depth without heaviness.
• Vegetables and tuna blend for a balanced, hearty meal that feels homemade.
• The crunchy topping adds texture, though it’s simple — and that’s kind of the point.
• Prep and cook time make it doable on a weeknight when you want something cozy fast.

If you’re new to dairy-free cooking or just want a casserole that feels familiar but different, this recipe is a gentle introduction. It’s forgiving, and you can tweak the veggies or topping to suit your mood without worrying too much. Plus, leftovers reheat well, which is always a bonus on busy days.

Tuna Casserole No Milk

Print Recipe

A creamy and comforting tuna casserole made without milk, perfect for those who are lactose intolerant or avoiding dairy. This easy recipe uses broth and sour cream to create a rich sauce, combined with tuna, noodles, and vegetables for a hearty meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6

Ingredients

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8 ounces egg noodles
1 tablespoon olive oil
1 small onion, finely chopped
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 if available)
1 cup chicken broth
1/2 cup dairy-free sour cream
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crushed potato chips or dairy-free breadcrumbs for topping

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Instructions

Preheat the oven to 350°F (175°C).
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes until mushrooms are tender.
In a large mixing bowl, combine the cooked noodles, sautéed vegetables, thawed peas, and drained tuna.
In a separate bowl, whisk together the condensed cream of mushroom soup, chicken broth, dairy-free sour cream, dried thyme, salt, and black pepper until smooth.
Pour the sauce over the noodle mixture and stir gently to combine everything evenly.
Transfer the mixture to a greased 9×13 inch baking dish.
Sprinkle the crushed potato chips or dairy-free breadcrumbs evenly over the top.
Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.

Honestly, this recipe doesn’t demand fancy equipment—just a basic skillet and baking dish. Serving it alongside a crisp green salad or some crusty bread makes it feel like a complete meal. I’ve tried swapping out peas for green beans or adding a little shredded dairy-free cheese on top, though I haven’t tested all variations extensively. Sometimes I sprinkle crushed tortilla chips instead of potato chips, which adds a different but tasty crunch that’s worth trying if you have them on hand.

FAQ

Can I use a different type of noodle? Sure, egg noodles work well, but you can experiment with pasta shapes you prefer; just watch the cooking time.

Is this safe for people with lactose intolerance? Yes, it’s designed without milk, using broth and dairy-free sour cream instead.

Can I freeze leftovers? I usually recommend eating leftovers within a few days for best texture, but freezing might be okay if you’re careful with thawing and reheating.

Ready to enjoy a comforting meal that doesn’t rely on milk? Give this tuna casserole a try and see how easy it is to create something cozy and satisfying from simple ingredients.