If you’re looking for a delicious and creamy Tuna Noodle Casserole, but you want to avoid dairy, this is the recipe for you. You’ll never know there is no dairy at all, and it’s packed with flavor. Plus, it’s so incredibly easy to make, this will certainly be on your regular rotation.
The secret to making a deliciously creamy-yet-dairy-free casserole might surprise you. It’s hummus! I use the extra garlic hummus (store bought if I’m in a hurry, or I’ll make my own when I have more time) but really any flavor you like would work well.
Below is my basic recipe. But feel free to adapt to your taste. If you don’t like spinach, try broccoli. Or peas. Or carrots. Or mix them all up and add many veggies. There is no way to get this one wrong.
- 1 small box of pasta about 8 ounces (I like fusilli but penne or even macaroni would work)
- Olive Oil (you’ll want the good stuff here)
- 2 cans of tuna, drained
- 2 cups garlic hummus
- 3 cups spinach leaves
- ½ cup Panko breadcrumbs
- 2 tablespoons margarine
- 2 tablespoons dried parsley
- 1 tablespoon garlic powder
- Salt and pepper
- Cook pasta according to package directions. Drain and toss in 1 tablespoon of olive oil. Set aside.
- Drain the tuna and put in a small bowl. Add 3/4 cup of hummus and mix well.
- In a second small bowl add the rest of the hummus, a dash of salt and pepper, and 2 more tablespoons of olive oil. Mix this well until it’s smooth and creamy.
- In a third small bowl mix the breadcrumbs, margarine, parsley, salt, pepper and garlic powder
- Layer the cooked pasta in the bottom of a casserole dish.
- Layer the tuna mixture on top of the pasta and spread it around to cover the top of the pasta.
- Layer the fresh spinach leaves on top of the tuna.
- Next, spread the remaining hummus/olive oil mixture on top of the spinach.
- Finally, top it all off with the breadcrumb mixture.
- Bake at 350 for 25 minutes or until the top is golden brown.
- Serve immediately and enjoy.
- You can also freeze this unbaked and then bake when you’re ready!