This one pot tuna noodle casserole is creamy and delicious and takes less than 20 minutes to make.

 

Since going dairy free, I have had to create and improvise some of my favorite classic recipes including tuna noodle casserole. Traditionally, when you make this meal you use butter and milk and other dairy filled ingredients. So instead of using dairy, I used coconut milk and cooked my pasta in the same pan which creates a flavorful and creamy texture. When cooking pasta in the same pan it soaks up the liquid and releases a starchy creamy sauce. Not only does this save time but creates a wonderful creamy sauce. So here’s how I make my tuna noodle casserole.

 

First start out by dicing an onion and sautéing it in a large pan or skillet with olive oil. I used my 5 quart skillet as this is a great pan due to the size and depth. Sauté the onions for around 5 minutes.

 

Next drain your cans of tuna and add to the onions. Break up the tuna with a wooden spoon and season mixture with tarragon, minced garlic, paprika, salt, and pepper. Stir until mixture is well combined.

 

Add your can of coconut milk and stock (either chicken or vegetable) to your tuna mixture. Stir until combined. Bring the mixture to a boil and add your pasta. I used chickpea pasta which you can find in most grocery stores. Reduce heat to a simmer and cook for 7 to 9 minutes or until pasta is al dente.  

 

During the last minute of cooking add your frozen peas and sliced almonds. Stir until well combined. Add your peas at the very end of the cooking process to keep their color and texture. I add the almond slices in my tuna mixture as this creates a nice crunch and texture to the casserole.

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