Tuna Casserole No Milk
A creamy and comforting tuna casserole made without milk, using broth and sour cream for a rich texture. Perfect for a quick and easy family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
12 ounces egg noodles
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces white mushrooms, sliced
1 can (10.5 ounces) condensed cream of mushroom soup, dairy-free
1 cup chicken broth
1 cup sour cream (dairy-free)
2 cans (5 ounces each) tuna in water, drained
1 cup frozen peas, thawed
1 cup shredded dairy-free cheddar cheese
1/2 cup crushed potato chips
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
Instructions
Preheat oven to 350°F (175°C).
Cook egg noodles according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent.
Add minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes until mushrooms are tender and any liquid has evaporated.
In a large mixing bowl, combine the dairy-free cream of mushroom soup, chicken broth, and sour cream. Stir until smooth.
Add the cooked onion, garlic, and mushrooms mixture to the bowl. Stir in the drained tuna, thawed peas, black pepper, and dried thyme. Mix well.
Fold in the cooked egg noodles and half of the shredded dairy-free cheddar cheese.
Transfer the mixture to a 9×13 inch casserole dish and spread evenly.
Sprinkle the remaining shredded cheese and crushed potato chips 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 oven and let stand for 5 minutes before serving.