Dairy-Free Tuna Noodle Casserole

Ingredients

• 12 oz Egg Noodles
• 2 cans Canned Tuna, drained
• 1 cup Frozen Peas
• 2 cups Plant-Based Milk (almond, soy, or oat)
• 1 cup Vegetable Broth
• 2 tablespoons Cornstarch
• 2 tablespoons Nutritional Yeast
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup Dairy-Free Breadcrumbs
• 1 tablespoon Olive Oil

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Fill a large pot with water and bring it to a rolling boil over high heat. Add the 12 oz of egg noodles to the boiling water and cook for 7-9 minutes, or until they are tender. Carefully drain the cooked noodles completely and set them aside.
3. 3In a medium saucepan, combine the 2 cups of plant-based milk, 1 cup of vegetable broth, 2 tablespoons of cornstarch, 2 tablespoons of nutritional yeast, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk all the ingredients together until the mixture is smooth.
4. 4Place the saucepan over medium heat and stir the mixture constantly. Continue stirring for 5-7 minutes, until the sauce comes to a simmer and has thickened enough to coat the back of a spoon.
5. 5In a large bowl, combine the cooked egg noodles, the 2 cans of drained tuna, and the 1 cup of frozen peas. Pour the thickened sauce over the noodle mixture and stir gently until everything is evenly combined.
6. 6Pour the entire mixture into a 9x13 inch baking dish, spreading it out evenly. Sprinkle the 1/2 cup of dairy-free breadcrumbs evenly over the top of the casserole, then drizzle the 1 tablespoon of olive oil over the breadcrumbs.
7. 7Bake the casserole in the preheated oven for 20-25 minutes. The casserole is done when the top is golden brown and the edges are bubbling.

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