Dairy-Free Tuna Casserole Recipe
A healthier, dairy-free take on classic tuna casserole features a rich dried mushroom sauce, soy, and mixed vegetables.
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Instructions
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Preheat the oven to 400 F and lightly oil a 9x13-inch casserole dish.
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Start boiling several cups of salted water and soak dried mushrooms in boiling water for 30 minutes, then strain the liquid, discarding the mushrooms.
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Cook pasta in the boiling water until al dente, then drain.
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Heat oil in a large skillet over medium heat, then cook onions and celery for 6 minutes until translucent.
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Stir in flour for 1-2 minutes until toasty, then whisk in the reserved mushroom liquid until combined.
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Gradually whisk in soymilk, soy mayonnaise, and vegetable broth; cook, stirring, until the mixture is smooth and slightly thickened.
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Add peas, broccoli, tuna, and cooked pasta to the sauce, tossing to combine.
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Transfer the mixture to the prepared casserole dish and bake for 30 minutes until bubbly and golden brown.