This Healthy Dairy Free Tuna Noodle Casserole is so delicious and so simple to make. The creamy cashew cream combined with the gluten free noodles, wild caught tuna, broccoli and peas is seriously the best combination. This recipe only takes 15 minutes to prepare and 30 minutes in the oven which means you can have dinner on the table within 45 minutes!
Why Is This Recipe So Good?
- First off, this is the most perfect back to school recipe to make for your family! Kids love it.
- Secondly, this recipe is naturally dairy free, gluten free, soy free, grain free, paleo, Whole30 and can be made AIP (autoimmune protocol friendly.) To make this recipe AIP friendly you can substitute the cashew cream with canned artichokes, it works like a charm!
- This recipe was inspired just like the other dairy free casserole recipes on my blog, my husband missed this meal from his childhood so I created a healthier version of it.
- This recipe only takes 15 minutes to prepare which makes it a great weeknight dinner.
- You can make this recipe for meal prep too, it reheats so well!
- If you do not eat fish you can substitute the tuna with cubed chicken.
- This recipe can be prepared ahead of time so all you need to do is reheat when you are ready to eat.
- Pasta-I love Jovial cassava noodles, they by far make the best gluten free noodles. While you do not need to make this recipe gluten free, it is the only way I like to make it!
- Tuna-You can use freshly baked and shredded or you can use canned. Whichever kind you choose, I prefer wild caught. You can taste a big difference between wild caught and farmed raised. That is why I order a ton of proteins every month from Butcher Box. They sent me all of my favorite meats and seafood right to my door. All I need to do is thaw. If you use my Butcher Box link, you can save on your order every month.
- Broccoli & peas-For the vegetables. I like using frozen peas and cauliflower florets.
- Red onion-Gives this recipe more flavor and a nice added crunch.
- Cooking oil spray-This prevents the casserole from sticking to the bottom of the dish.
For the Dairy Free Cheese Sauce-
- Cashews-This is what makes the cheesy sauce! Cashew sauce is my favorite. If you have a nut allergy or are following the autoimmune protocol, you can substitute the nuts with canned artichokes.
- Lemon juice-For flavor.
- Garlic & salt-For taste.
- Nutritional yeast-This gives the dish the cheesy like flavor. It is commonly used in paleo cooking to give dishes a cheesy flavor.
- Bone broth-To make the cheese sauce. You can use water here but it won’t be as flavorful!
How To Make:
- Preheat the oven to 350 degrees F. Cook the pasta according to the instructions on the box. I like to add a little bit of salt to the pot to prevent the noodles from sticking together.
- While the pasta is cooking, place all of the sauce ingredients together in a blender and blend until smooth-about 3 minutes.
- Spray your 9 by 13 casserole dish with cooking spray oil and add all ingredients to the dish. Bake for 20 minutes.
- Once the casserole is done baking, sprinkle on top with optional green onions and pork rinds.
Recipe Frequently Asked Questions:
How Can I Reheat Paleo Tuna Noodle Casserole?
- I suggest reheating in the oven at 350 degrees F for 5-10 minutes.
How Can I Make This Recipe AIP Friendly?
- Canned artichokes do wonders, drain your artichokes and place them in the food processor with the other ingredients and blend until smooth.
How Long Does Tuna Last In The Fridge?
- I would eat this dish within 4 days.
How Does This Creamy Casserole Work With No Cheese?
- Cashew cheese does wonders and is commonly used in paleo cooking. I have people tell me all of the time that it tastes just like real cheese when you bake with it. I use cashew cheese in my Dairy Free Lasagna Recipe too!
- Be sure not to overcook your noodles, your noodles will cook in the oven too!
- Your cashew sauce should be runny and smooth, if it is not smooth place it back in the food processor for another minute or so until it is nice and smooth.
If you liked this recipe, you will LOVE my other dairy free casserole recipes on my blog:
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Dairy Free Tuna Noodle Casserole
- Food processor
- casserole dish 9 by 13
For the cheese sauce:
- 1.5 cup cashews sub canned and drained artichokes for AIP and nut free
- 1 cup bone broth for AIP/ nut free use 1/3 cup
- 1.5 tsp garlic powder
- 1.5 tbsp nutritional yeast
- 3/4 tsp sea salt
- 2 lemons juiced
For the casserole:
- 1 cup frozen peas
- 2 cups broccoli
- 10 ounces tuna Fresh, canned or packets. Make sure it is wild caught. If you are making it fresh, be sure to shred it.
- 1 box pasta I like Jovial cassava gluten free noodles.
- 1/2 red onoin diced
- cooking spray oil
OPTIONAL: to serve-
- crushed pork rinds
- Preheat the oven to 350 degrees F. Make the pasta according to the instructions on the box and sprinkle in a little bit of salt to help prevent the noodles from sticking. While the noodles are cooking, make the sauce.
- Add the "cheese" sauce ingredients to a blender and blend until smooth for 3-4 minutes.
- Once the sauce is made and the pasta is done, spray the bottom of a casserole dish with cooking spray oil to prevent it from sticking. Add all ingredients to the casserole dish and mix together. Bake in the oven for 30 minutes. Sprinkle with optional pork rinds or red pepper flakes to serve. If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna