Tuna Casserole No Milk
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
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
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.