Dairy Free Tuna Casserole Recipe

Close-up of a divided tray with tri-color rotini pasta, peas, and breadcrumbs reminiscent of a Dairy Free Tuna Casserole, plus watermelon cubes and a serving of corn.

This Dairy Free Tuna Casserole is a creamy, comforting, and budget-friendly meal that’s perfect for busy weeknights. It's easy to prepare, kid-friendly, and great for those with lactose intolerance or dairy allergies, no cheese or cream needed! Just mix, bake, and enjoy a cozy classic made allergy-friendly.

Course Main Course

Cuisine American

Keyword canned tuna, dairy free tuna casserole, tuna casserole

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 532kcal

Author Christina

Ingredients

12 oz pasta rotini, penne, or elbow work well
2 5 oz cans tuna in water, drained
1 cup frozen peas or mixed veggies
1/2 cup chopped onion
2 cloves garlic minced
2 tablespoons olive oil or avocado oil
2 tablespoons all-purpose flour or gluten-free blend
2 cups unsweetened plain dairy-free milk almond, oat, soy, or coconut
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup crushed crackers or breadcrumbs optional topping
1 tablespoon olive oil for topping

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft.
Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour into the skillet and stir to coat the onions. Cook for 1-2 minutes, stirring constantly.
Slowly pour in the dairy free milk while whisking to avoid lumps. Stir in the Dijon mustard, salt, pepper, and thyme. Simmer for 3-5 minutes, until the sauce thickens.
In a large mixing bowl or directly in the pot, mix together the cooked pasta, drained tuna, frozen peas, and the creamy sauce. Stir well to coat everything evenly.
Pour the mixture into a greased 9×13-inch baking dish. Smooth it out with a spatula.
If using a crunchy topping, mix crushed crackers or breadcrumbs with 1 tablespoon of olive oil and sprinkle over the top of the casserole.
Preheat your oven to 375°F (190°C). Bake uncovered for 20-25 minutes, until the top is golden and the casserole is bubbly.
Let the casserole rest for 5 minutes before serving.

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