Tuna Noodle Casserole is ultimate comfort food that comes together really fast. Made with vegan tuna, peas, a creamy sauce and an amazing topping. This is truly the only tuna noodle recipe that you’ll ever need, because it is so easy and tastes just like the classic tuna noodle recipe you know and love.
Reasons to make this Tuna Noodle Recipe
This is a recipe that saves you a good amount of time when making it. I use leftover pasta for that but you can use any pasta you like. Just make sure they are cooked.
Preparation is really simple: you mix all ingredients in a bowl together. And the best part is you don’t have to make a white sauce or Mornay Sauce.
You can easily make a double or triple batch. Just keep in mind you will need a bigger casserole dish.
Tuna Noodle Casserole is a great dish to make in advance and bake later.
Here is what you need for this Tuna Noodle recipe
As leftover pasta for the Tuna Noodle Casserole I use rigatoni, because that is what I’ve had. Besides from that you will need the following:
Vegan tuna tastes great and adds an amazing texture.
Onions and garlic are here for adding so much flavor.
Usually you would have to make a white sauce or used some canned soup, but I make it even easier and of course more delicious. I mix together some dairy free cheddar, parmesan, cream cheese with oat milk. You see how easy it gets and of course cream cheese in sauces is a match made in heaven like you probably know from my Creamy Mac and Cheese, or the Hot Cheese Dip.
Non dairy cheddar cheese and parmesan are needed for an amazing cheesy flavor.
Breadcrumbs are really amazing as a topping. You can use any breadcrumbs you like, but I use panko breadcrumbs.
Parsley is what makes this casserole really fresh and bright.
Something that one cannot miss are peas – a classic for a great texture and flavor. I use frozen peas, but you can also use canned. But be aware that flavor wise the result will be different.
I know some recipes for Tuna Noodle Casserole use butter and oil, but I only use olive oil and I find it really tasted amazing and makes also a great savory flavor.
How to make Tuna Noodle Casserole
Preheat oven to 410F.
Give 2 Tbs olive oil into a pan and heat it up. Add diced onions and fry them for two minutes.
Then, mix in pressed garlic, tuna and peas. Cook them for around 3 minutes. Set a side.
In a large mixing bowl combine pasta, 4 oz cheddar, parsley, cream cheese, 2 oz parmesan, milk, and the cooked onions, peas and tune. Season everything with a good pinch of salt and pepper.
Transfer everything to a 8×11 inch casserole dish. Mix breadcrumbs with remaining olive oil, parmesan and a pinch of salt and pepper.
Give remaining cheddar over the top of your Tuna Noodle Casserole and add breadcrumbs. Bake for around 20 minutes.
Tips and tricks
Leftovers are great for 4 days in the fridge.
Stir in as many additional vegetables as you like: celery, corn, mushrooms, broccoli and carrots
To make Tuna Noodle Casserole in advance: you can make everything 2 days ahead. Store in the fridge after mixing and bake whenever you want.
Other recipes to try
- 10 oz pasta, cooked
- 2 Tbs olive oil
- 14 oz non dairy cream cheese
- 3/4 cup oat milk
- 1 cup peas
- 3 cloves garlic, pressed
- 1/2 cup onions, diced
- 2 oz dairy free Parmesan
- 14 oz vegan tuna
- 4 oz vegan cheddar
- 3 Tbs parsley, chopped
- salt, pepper to taste
For the Topping:
- 1 Tbs dairy free parmesan
- 1 Tbs olive oil
- 1/4 cup Panko breadcrumbs
- 1/4 cup vegan cheddar
- salt, pepper to taste
- Preheat oven to 410F and get your 8x11 inch casserole ready.
- In a pan, heat 2 Tbs olive oil. When hot, add diced onions and cook them for two minutes. Then add pressed garlic, tuna and peas and cook everything for around 3 minutes more. Set aside.
- In a large mixing bowl combine pasta, 4 oz cheddar, parsley, cream cheese, 2 oz parmesan, milk, and the mix from the pan. Season everything with a good pinch of salt and pepper.
- Transfer everything into your casserole dish.
- Mix breadcrumbs with remaining olive oil, parmesan and a pinch of salt and pepper.
- Sprinkle remaining cheddar over the top of your casserole and add breadcrumbs mix.
- Bake for around 20 minutes.
- Leftovers are great for 4 days in the fridge.
- You can stir in other vegetables if you like
- Make in advance up to 2 days before. Store in the fridge and bake when you want.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 562Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 277mgCarbohydrates: 34gFiber: 5gSugar: 2gProtein: 33g