How to Make Tuna Noodle Casserole
* This post may contain affiliate links to products. If you make a purchase through one of these links Morgan may earn a commission at no extra cost to you.
Do you love tuna noodle casserole? Did your mother make it for you when you were little? Mine did too! This dish is a staple in my house and I’ve created a recipe that uses coconut milk and has a little spice to it! My fiance loves this dish and asks for it a lot.
Ingredients
5 cups of eggs noodles
1 1/8 cup Italian breadcrumbs
2 1/2 tbsp melted butter + 1 tbsp + 1/2 stick (separate out into 3 containers)
3 tbsp vegan parmesan
1 1/2 white onions peeled
1 1/2 tbsp corn starch
1 1/2 tbsp flour
3 cups beef stock (I used beef base to make this)
1 1/4 cup coconut milk
2 cans white albacore tuna
1 1/2 frozen or canned peas (I prefer frozen)
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp ground pepper
Instructions
- pre-heat oven to 425°
- boil water in a pot and cook egg noodles until al dente (just underdone) and strain, pour into lasagna pan or casserole dish
- chop onions in a food processor and toss into a pot with 1 tbsp butter, cook until tender
- add corn starch, flour, salt, pepper, cayenne & stir
- pour in coconut milk & beef stock, 1/2 stick butter & stir
- strain tuna and add to pot, pour in peas & stir
- bring to a boil, turn off heat & pour over egg noodles, stir until combined
- take 2 tbsp butter, italian breadcrumbs and vegan parmesan and stir together, sprinkle on top of casserole
- bake for 20 minutes uncovered, let cool for 10-15 mins & serve
