This comforting dairy-free Healthy Tuna Noodle Casserole is made decadently creamy with cashews. Just as satisfying as the original, it’s the ultimate weeknight dinner!
- 12 oz whole wheat egg noodles, fusilli, or pasta of choice
- 1/2 cup raw cashews
- 3 tbsp butter or extra virgin olive oil
- 1 large onion, diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 8oz sliced baby bella mushrooms
- 2 tbsp whole wheat flour
- 1/4 cup nutritional yeast (optional)
- 1 1/2 cups frozen peas
- 2–5oz cans tuna, drained (I like Wild Planet or Safe Catch)
- 1 1/2 tsp sea salt
- lots of freshly ground black pepper
- 1/3 cup breadcrumbs
- Cook noodles in a large pot of salted water until just al dente. Drain and set aside. While pasta boils, place cashews in a small bowl and cover with hot water.
- Melt butter/oil in a large deep skillet or Dutch oven over medium heat. Add onion, celery, and a good pinch of salt and pepper. Cook until soft, about 5-7 minutes. Add mushrooms and garlic and cook for another 5 minutes. Stir in flour and cook for another minute.
- Preheat oven to 350° F. Spray a 9×13 inch baking dish with cooking spray. Drain cashews and place in blender with 2 1/2 cups water (I used my Nutribullet). Blend until completely smooth and creamy.
- Pour in cashew cream and nutritional yeast and whisk well. Once mixture starts to simmer, add peas, salt and pepper. Cook for 5 minutes, stirring often, until mixture has thickened. Stir in drained tuna and noodles. Taste and adjust salt and pepper.
- Pour into baking dish. Top with breadcrumbs and a pinch of salt and pepper. Spray top with cooking spray and bake for 25 minutes. Enjoy hot with Frank’s hot sauce! Store in an air-tight container in the refrigerator for up to five days.
This casserole can be frozen! If you’re planning to freeze, follow the recipe except for the topping. Place in a freezers-safe dish like this one and let it cool completely. Cover and freeze. To reheat, let it thaw overnight in the refrigerator. Top with breadcrumbs and bake per the recipe.