Recipe for Creamy Tuna Noodle Casserole

Prep Time: 45 mins | 6 Servings

The original one-pot wonder that minds all its P’s — pasta, panko, peas, protein-rich tuna, and potentially parsley — it’s hard to look at this tuna noodle casserole in all of its creamy, classic, comforting glory and guess that it’s dairy free.

Bumble Bee Seafood

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Creamy Tuna Noodle Casserole

Prep Time: 45 mins | 6 Servings

The original one-pot wonder that minds all its P’s — pasta, panko, peas, protein-rich tuna, and potentially parsley — it’s hard to look at this tuna noodle casserole in all of its creamy, classic, comforting glory and guess that it’s dairy free.

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Ingredients

  • 3 (5oz) cans Bumble Bee® Chunk White Tuna, drained
  • 12 ounces uncooked pasta of choice (use gluten-free, if needed)
  • 8 ounces mushrooms, stems removed and thinly sliced
  • 1 small yellow onion, finely chopped
  • 1 cup frozen peas
  • 1 ½ Tbsp olive oil
  • ¼ cup panko breadcrumbs (use gluten-free, if needed)
  • Optional: fresh parsley, chopped

Cream Sauce

  • 2 cups raw cashews
  • 6 cups boiling water
  • ¼ cup nutritional yeast
  • 3 large cloves garlic, peeled
  • 2 Tbsp lemon juice
  • 1 ½ cups plain, unsweetened almond milk
  • 1 tsp salt + more to taste
  • Pinch of black pepper

Directions

Preheat the oven to 375℉.

Place the cashews in a large bowl and cover with boiling water. Put a lid, a plate, or a pan over the bowl and set aside to soak*

Bring a large pot of water to a boil and cook pasta according to package directions, until al dente, adding the frozen peas to the cooking water when 1 minute of cooking time remains. Drain and set aside.

While the pasta cooks, place a large oven-proof skillet over medium-high heat. Add olive oil and when the oil just starts to simmer, add onions and mushrooms. Cook, stirring occasionally, for 7-8 minutes or until onions are soft.

Add the drained pasta, peas, and tuna to the skillet with the vegetables.

Make the cream sauce by adding soaked and drained cashews, nutritional yeast, garlic cloves, lemon juice, almond milk, and salt to the container/jar of a high-powered blender. Place lid on the blender and blend until smooth very smooth (about 1 minute), stopping to scrape down the sides of the container as needed.

Pour the cream sauce over the pasta-veggie-tuna mixture and gently stir to combine. Taste and season with salt and pepper to taste.

Sprinkle panko crumbs over the top of the pasta mixture and bake for 15 minutes or until the sauce is bubbly and breadcrumbs are lightly browned.

Remove from the oven and sprinkle with chopped parsley, if desired.