+Tuna Noodle Casserole

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Tuna Noodle Casserole

Course: Dinner
Keyword: dairy-free, gluten-free, pasta, seafood
Calorie: 300-400, Under 400
Protein: 21-30g, Over 20g
Fiber: 5-10g
Servings: 9
Calories: 360kcal


  • 12 ozs Chickpea Pasta (dry)
  • 3 cups Mushrooms (sliced)
  • 2 cups Frozen Peas
  • 1 cup Organic Coconut Milk (canned, full fat)
  • 2 cups Unsweetened Almond Milk
  • 2 tbsps Nutritional Yeast
  • 1 tbsp Dijon Mustard
  • 2 tsps Sea Salt
  • 1/4 cup Tapioca Flour
  • 2 cans Tuna (4oz each, drained)
  • 2 cups Sweet Potato Chips (crushed)


  • Preheat oven to 350ºF (177ºC).
  • Prepare pasta according to the directions on the package, making sure to slightly undercook. Strain and run cold water over the pasta.
  • In a large saucepan over medium-high heat, add mushrooms, peas, coconut milk, almond milk, nutritional yeast, mustard and salt. Once boiling, reduce heat to a simmer.
  • Whisk in tapioca flour. Continue simmering until the sauce thickens, about 10 minutes.
  • Add tuna and cooked pasta to the sauce and mix well. Transfer to a baking dish and sprinkle crushed chips overtop. Bake on the lowest rack for 20 minutes. Let cool before serving. Enjoy!


  • Leftovers

    Refrigerate in an air-tight container up to 3 days. The sauce can also be stored separately in the freezer for future use. Add a splash of almond milk, water or broth when reheating.
  • No Tuna

    Use edamame, chicken or chickpeas instead.
  • No Tapioca Flour

    Use arrowroot powder or cornstarch instead.


Serving: 9g | Calories: 360kcal | Carbohydrates: 45g | Protein: 22g | Fat: 12g | Cholesterol: 13mg | Sodium: 795mg | Fiber: 10g | Sugar: 10g | Vitamin A: 946IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 5mg

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