Tuna Casserole Without Milk
A creamy and comforting tuna casserole made without milk, using broth and sour cream for richness. Perfect for a quick and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
8 ounces egg noodles
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
1 can (10.5 ounces) condensed cream of mushroom soup (dairy-free or regular if preferred)
1 cup chicken broth
1/2 cup sour cream
2 cans (5 ounces each) tuna in water, drained
1 cup frozen peas
1 cup shredded cheddar cheese
1/2 cup crushed potato chips
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
Instructions
Preheat the oven to 350°F (175°C).
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
Add minced garlic and sliced mushrooms to the skillet. Cook for 5 minutes until mushrooms are tender.
In a large mixing bowl, combine the cooked onion, garlic, mushrooms, cream of mushroom soup, chicken broth, sour cream, black pepper, and dried thyme. Stir until well mixed.
Add the drained tuna, cooked noodles, and frozen peas to the bowl. Gently fold to combine all ingredients evenly.
Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle shredded cheddar cheese evenly over the top.
Sprinkle crushed potato chips over the cheese layer for a crunchy topping.
Bake uncovered 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.