27 + Easy Dairy-Free Tuna Casserole Recipes for a Comforting Meal

Are you looking for a comforting and creamy casserole that’s both delicious and dairy-free?

Whether you’re living with dietary restrictions or simply prefer plant-based meals, tuna casserole is a timeless dish that can be adapted to suit your needs.

In this post, we’ll share 27 amazing dairy-free tuna casserole recipes that will satisfy your cravings without compromising on flavor.

From rich and creamy alternatives to classic favorites, you’ll find a variety of ideas that can easily be made at home, making your meal planning simpler and tastier.

27 + Easy Dairy-Free Tuna Casserole Recipes for a Comforting Meal

Tuna casserole is a versatile dish that can easily be made dairy-free while still maintaining its creamy texture and rich flavors.

With these 27 recipes, you can enjoy this classic comfort food in a way that aligns with your dietary preferences or restrictions.

Whether you choose a vegetable-packed version or a hearty, protein-rich dish, these recipes are sure to please your taste buds and provide a wholesome meal for you and your family.

So, grab your casserole dish and get ready to make these delicious dairy-free tuna casseroles!

Classic Dairy-Free Tuna Casserole

This classic tuna casserole is a comforting dish that’s dairy-free but still creamy and rich. By swapping out traditional dairy ingredients with plant-based alternatives, you can enjoy the same satisfying taste without the milk, cheese, or butter. It’s an easy-to-make, one-pot dinner, perfect for busy weeknights.

Ingredients:

• 2 cans of tuna in water, drained
• 12 oz. gluten-free pasta (or any pasta of your choice)
• 1 cup dairy-free mayonnaise
• 1/2 cup dairy-free milk (such as almond or oat milk)
• 1 small onion, finely chopped
• 1 cup frozen peas
• 1 cup gluten-free breadcrumbs
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Cook the pasta according to the package instructions. Drain and set aside.
3. In a large mixing bowl, combine the mayonnaise, dairy-free milk, garlic powder, salt, and pepper. Mix well.
4. Stir in the drained tuna, chopped onion, and frozen peas.
5. Add the cooked pasta to the mixture and stir until everything is coated evenly.
6. Pour the casserole mixture into the prepared baking dish and spread it out evenly.
7. Top with breadcrumbs and drizzle with olive oil.
8. Bake in the preheated oven for 20-25 minutes or until the top is golden and crispy.
9. Garnish with fresh parsley before serving.

This dairy-free tuna casserole is the ultimate comfort food, packed with flavor and free of dairy. The creamy base, combined with the crunchy breadcrumbs on top, makes every bite a treat. It’s simple to prepare and perfect for a family dinner, offering both nostalgia and a healthier twist for those avoiding dairy.

Vegan Tuna Casserole with Cashew Cream

For a more indulgent and creamy tuna casserole, this recipe uses cashew cream as a base. The cashews create a rich and velvety sauce that mimics traditional creamy tuna casseroles. With a few plant-based ingredients, this recipe is perfect for anyone following a vegan or dairy-free diet.

Ingredients:

• 2 cans of tuna in water, drained
• 1 cup raw cashews (soaked for at least 4 hours)
• 1 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp turmeric
• 12 oz pasta (gluten-free if desired)
• 1/2 cup diced carrots
• 1 cup broccoli florets
• 1/2 cup green peas
• Salt and pepper to taste
• 1/4 cup almond meal or breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Cook the pasta according to the package instructions, adding the carrots, broccoli, and peas to the pot in the last 3 minutes of cooking. Drain and set aside.
3. To make the cashew cream, blend the soaked cashews, water, nutritional yeast, lemon juice, turmeric, salt, and pepper in a high-speed blender until smooth and creamy.
4. In a large bowl, combine the tuna, cooked pasta with vegetables, and cashew cream. Stir well to coat everything evenly.
5. Pour the mixture into the prepared baking dish and top with almond meal or breadcrumbs for a crispy topping, if desired.
6. Bake in the oven for 20 minutes, until the top is golden and bubbly.

This vegan tuna casserole is rich, creamy, and flavorful without a drop of dairy. The cashew cream adds a luscious texture, and the mix of veggies gives it a wonderful depth. It’s the perfect casserole for anyone craving comfort food while sticking to a dairy-free diet.

Dairy-Free Tuna Casserole with Coconut Milk

coconut milk adds a subtle sweetness and richness to this dairy-free tuna casserole. With its light and creamy texture, this dish is a delicious twist on the traditional recipe. The tropical flavor of coconut pairs surprisingly well with tuna, giving this casserole a unique, satisfying taste.

Ingredients:

• 2 cans of tuna in oil, drained
• 1 can (13.5 oz) full-fat coconut milk
• 12 oz pasta (choose gluten-free or regular)
• 1 small onion, finely chopped
• 1 cup mushrooms, sliced
• 1 cup peas
• 1/4 cup fresh cilantro, chopped (optional)
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1 tsp onion powder
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. Cook the pasta according to the package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onions and mushrooms, and sauté until soft, about 5 minutes.
4. Add the coconut milk, paprika, onion powder, salt, and pepper to the skillet, and stir to combine. Let it simmer for 5 minutes until the sauce thickens slightly.
5. Stir in the drained tuna and peas, and cook for another 2 minutes.
6. Add the cooked pasta to the skillet and mix everything together.
7. Pour the mixture into the prepared casserole dish and top with panko breadcrumbs, if using.
8. Bake for 20 minutes, until the casserole is bubbly and the breadcrumbs are golden.
9. :
   The coconut milk in this casserole gives it a rich, creamy texture with a hint of sweetness. Paired with tender tuna, savory vegetables, and a crunchy breadcrumb topping, this dish provides a unique twist on a classic comfort meal. Whether you’re following a dairy-free or gluten-free diet, this casserole is sure to satisfy your cravings while introducing an exciting new flavor profile to your table.

Mediterranean Tuna Casserole

This Mediterranean-inspired tuna casserole combines the flavors of olives, tomatoes, and capers for a tangy and savory twist. It’s a perfect dish for those looking for a lighter, yet satisfying, take on the traditional casserole. With no dairy involved, this casserole offers a refreshing, healthy option for dinner.

Ingredients:

• 2 cans of tuna in water, drained
• 12 oz penne pasta (gluten-free if needed)
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, sliced
• 2 tbsp capers
• 1/2 onion, finely chopped
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup fresh basil, chopped (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Cook the pasta according to the package instructions, then drain.
3. In a large mixing bowl, combine the tuna, cherry tomatoes, olives, capers, onion, oregano, garlic powder, salt, and pepper.
4. Add the cooked pasta to the bowl and drizzle with olive oil. Mix well.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Bake for 20-25 minutes until heated through.
7. Garnish with fresh basil before serving.

The Mediterranean Tuna Casserole is packed with vibrant flavors and textures. The briny olives and capers, combined with fresh tomatoes and basil, bring a unique twist to the classic tuna casserole. This dairy-free dish is light yet hearty, making it a perfect choice for a healthier casserole option.

Spicy Tuna Casserole with Sriracha Sauce

If you love a bit of heat in your meals, this spicy tuna casserole is the one for you! With a creamy, spicy Sriracha sauce and a crunchy topping, this dish is sure to spice up your dinner table while remaining completely dairy-free.

Ingredients:

• 2 cans of tuna in water, drained
• 12 oz rotini pasta (gluten-free if preferred)
• 1/2 cup dairy-free mayonnaise
• 1/4 cup Sriracha sauce (adjust to your spice preference)
• 1/2 cup dairy-free coconut milk
• 1 small red bell pepper, chopped
• 1/2 onion, finely chopped
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup crushed tortilla chips (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook the pasta according to the package instructions, then drain.
3. In a bowl, mix together the mayonnaise, Sriracha sauce, coconut milk, paprika, salt, and pepper.
4. Add the tuna, red bell pepper, and onion to the sauce and stir until everything is combined.
5. Stir in the cooked pasta and mix well.
6. Transfer the casserole mixture to the prepared baking dish.
7. Top with crushed tortilla chips and bake for 20 minutes, until the top is golden and bubbly.
8. Serve immediately.

This spicy tuna casserole adds an exciting kick to a comforting dish. The creamy Sriracha sauce provides a delicious contrast to the crispy tortilla topping, creating a fun and flavorful casserole that’s sure to become a family favorite. Perfect for spice lovers and anyone looking to shake up their dinner routine.

Tuna and Sweet Potato Casserole

For a twist on the traditional casserole, this recipe uses sweet potatoes to add a natural sweetness and creamy texture. Paired with tuna, vegetables, and a simple dairy-free sauce, this casserole is hearty and satisfying without any dairy.

Ingredients:

• 2 cans of tuna in water, drained
• 2 large sweet potatoes, peeled and diced
• 1 cup frozen peas
• 1/2 onion, chopped
• 1/2 cup coconut milk
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs or crushed almonds

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a large pot, boil the diced sweet potatoes until tender (about 10-12 minutes). Drain and mash.
3. In a pan, sauté the onion until soft, then add the peas and cook for another 2 minutes.
4. In a bowl, combine the mashed sweet potatoes, tuna, sautéed onion and peas, coconut milk, cumin, salt, and pepper.
5. Transfer the mixture to the baking dish and spread evenly.
6. Top with breadcrumbs or crushed almonds and bake for 20-25 minutes, until the top is crispy.
7. Serve hot.

The natural sweetness of the sweet potatoes in this casserole balances perfectly with the savory tuna and coconut milk. This dish offers a unique combination of flavors and textures, making it an excellent choice for anyone looking for a dairy-free casserole that feels a bit different yet comforting.

Tuna Casserole with Zucchini Noodles

This low-carb, dairy-free tuna casserole uses zucchini noodles as a substitute for pasta, making it a great option for those looking to cut back on carbs without sacrificing flavor. The creamy sauce is rich and satisfying, while the zucchini adds a fresh crunch.

Ingredients:

• 2 cans of tuna in oil, drained
• 4 medium zucchinis, spiralized into noodles
• 1 cup dairy-free cashew cream (or coconut cream)
• 1/2 onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped parsley (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Sauté the onion in a skillet until soft.
3. Add the zucchini noodles and cook for 2-3 minutes to soften them slightly.
4. In a large bowl, combine the tuna, cashew cream, garlic powder, salt, and pepper.
5. Stir in the cooked zucchini noodles and cherry tomatoes.
6. Pour the mixture into the prepared baking dish and bake for 20 minutes, until bubbly.
7. Garnish with chopped parsley before serving.

This zucchini noodle tuna casserole is a healthier, lighter version of the classic, perfect for anyone on a low-carb or gluten-free diet. The zucchini noodles bring a fresh crunch, and the creamy cashew sauce binds everything together beautifully, making it a wholesome and satisfying meal.

Mushroom and Spinach Tuna Casserole

This creamy mushroom and spinach tuna casserole is perfect for anyone who loves a rich, earthy flavor with their tuna. With sautéed mushrooms, spinach, and a dairy-free creamy base, this casserole is flavorful and comforting.

Ingredients:

• 2 cans of tuna in water, drained
• 12 oz pasta (gluten-free if desired)
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup unsweetened almond milk
• 2 tbsp olive oil
• 1/4 tsp thyme
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the pasta according to package instructions, then drain.
3. In a large pan, sauté the mushrooms in olive oil until soft.
4. Add the spinach and cook until wilted.
5. In a bowl, mix the almond milk, thyme, salt, and pepper.
6. Combine the pasta, tuna, sautéed mushrooms and spinach, and milk mixture.
7. Pour the mixture into the prepared baking dish and top with breadcrumbs.
8. Bake for 20 minutes until the casserole is bubbly and the top is golden.

The mushroom and spinach tuna casserole brings an earthy, savory flavor to the table, complemented by the creamy base. The sautéed mushrooms and wilted spinach add depth, while the breadcrumbs offer a nice crunchy contrast. It’s a comforting, hearty dish that’s both dairy-free and packed with nutritious vegetables.

Sweet Corn and Tuna Casserole

For a sweet and savory combination, this sweet corn and tuna casserole is a simple, dairy-free dish that highlights the natural sweetness of corn while adding richness through a creamy dairy-free sauce. It’s the perfect meal for a cozy dinner.

Ingredients:

• 2 cans of tuna in water, drained
• 2 cups frozen corn kernels
• 12 oz pasta (gluten-free if desired)
• 1/2 cup coconut milk
• 1/4 cup chopped red bell pepper
• 1/2 onion, chopped
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch dish.
2. Cook the pasta according to the package directions.
3. Sauté the onion and red bell pepper in olive oil until softened, about 5 minutes.
4. In a bowl, combine the tuna, corn, coconut milk, cumin, salt, and pepper.
5. Add the cooked pasta and sautéed vegetables to the bowl and mix well.
6. Pour the mixture into the baking dish and top with panko breadcrumbs.
7. Bake for 20 minutes, until bubbly and golden on top.

This sweet corn and tuna casserole offers a unique blend of sweet and savory, with the corn balancing the tuna’s richness. The creamy coconut milk creates a luscious base, while the breadcrumbs add crunch. It’s a fun and tasty

Tuna Casserole with Roasted Red Pepper Sauce

This tuna casserole features a roasted red pepper sauce that adds a rich, smoky flavor to the dish. It’s a dairy-free twist on the classic casserole, and the roasted peppers provide a sweetness and depth that complement the tuna perfectly.

Ingredients:

• 2 cans of tuna in water, drained
• 12 oz pasta (gluten-free if needed)
• 1 cup roasted red peppers, chopped
• 1/2 cup unsweetened almond milk
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (optional for garnish)
• 1/2 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Cook the pasta according to package instructions and drain.
3. In a blender, combine the roasted red peppers, almond milk, smoked paprika, garlic, salt, and pepper. Blend until smooth.
4. In a skillet, heat olive oil over medium heat and sauté the onion until soft.
5. Add the tuna and red pepper sauce to the skillet and stir to combine.
6. Stir in the cooked pasta, mixing well, and transfer the mixture to the baking dish.
7. Top with breadcrumbs and bake for 20-25 minutes, until the top is golden and bubbly.
8. Garnish with fresh basil before serving.

This roasted red pepper tuna casserole offers a rich, smoky flavor that elevates the traditional dish. The creamy red pepper sauce adds depth and sweetness, while the breadcrumbs on top provide a satisfying crunch. It’s a delightful and unique dairy-free casserole that’s sure to impress.

Tuna Casserole with Avocado and Lime

This tuna casserole offers a fresh, creamy twist by using avocado to replace traditional dairy ingredients. The creamy avocado, combined with the zesty lime, creates a refreshing yet rich dish. Perfect for those craving a lighter, more vibrant version of the classic tuna casserole.

Ingredients:

• 2 cans of tuna in water, drained
• 12 oz pasta (gluten-free if desired)
• 1 ripe avocado, mashed
• 1/4 cup lime juice
• 1/2 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the pasta according to package instructions and drain.
3. In a bowl, combine the mashed avocado, lime juice, garlic powder, cilantro, salt, and pepper.
4. Add the drained tuna to the avocado mixture and stir to combine.
5. Stir in the cooked pasta, ensuring everything is coated evenly.
6. Transfer the mixture to the prepared baking dish and top with breadcrumbs, if desired.
7. Bake for 20 minutes, until the casserole is heated through and the top is golden.
8. Garnish with extra cilantro and green onions before serving.

This avocado and lime tuna casserole provides a light and creamy twist to the classic dish. The avocado makes the casserole velvety smooth, while the lime adds a burst of freshness. It’s a perfect dairy-free option that brings a new level of vibrancy and flavor to your meal.

Tuna Casserole with Roasted Garlic and Cauliflower

This tuna casserole brings a rich, savory depth to the dish by incorporating roasted garlic and cauliflower. The roasted garlic adds a beautiful sweetness, and cauliflower acts as a creamy, dairy-free base, creating a smooth and comforting casserole.

Ingredients:

• 2 cans of tuna in water, drained
• 12 oz pasta (gluten-free if desired)
• 1 small head of cauliflower, chopped into florets
• 1/2 cup unsweetened almond milk
• 1 bulb of garlic, roasted
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Roast the garlic: Slice off the top of the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast in the oven for 30 minutes, until soft and fragrant.
3. While the garlic is roasting, cook the pasta according to package instructions and drain.
4. Steam or boil the cauliflower florets until tender, then blend with almond milk until smooth.
5. Squeeze the roasted garlic from its skin and add it to the cauliflower mixture. Season with salt and pepper.
6. In a large bowl, combine the tuna, cauliflower mixture, and cooked pasta. Stir until everything is well mixed.
7. Transfer to the baking dish and bake for 20-25 minutes, until bubbly and golden.
8. Garnish with fresh parsley before serving.

The roasted garlic and cauliflower in this casserole bring a deep, savory flavor that’s comforting and satisfying. The cauliflower serves as a wonderful dairy-free alternative to creamy sauces, while the roasted garlic adds an irresistible sweetness. This dish is perfect for anyone craving a rich, indulgent casserole without the dairy.

Tuna Casserole with Broccoli and Almonds

This tuna casserole combines nutritious broccoli with the crunch of almonds for a delightful contrast in textures. The almonds bring an extra layer of flavor, and the broccoli adds color and nutrients to the dish, all wrapped in a delicious dairy-free sauce.

Ingredients:

• 2 cans of tuna in water, drained
• 12 oz pasta (gluten-free if needed)
• 1 cup broccoli florets, steamed
• 1/2 cup unsweetened almond milk
• 1/4 cup chopped almonds
• 1/4 cup nutritional yeast
• 1/2 onion, chopped
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the pasta according to package instructions and drain.
3. Steam the broccoli florets until tender.
4. In a large skillet, sauté the onion until soft, about 5 minutes.
5. Add the almond milk, nutritional yeast, salt, and pepper to the skillet. Stir until the sauce thickens slightly.
6. Combine the tuna, pasta, steamed broccoli, and sauce in a large bowl.
7. Transfer the mixture to the prepared baking dish and top with chopped almonds and breadcrumbs.
8. Bake for 20-25 minutes, until the top is golden and bubbly.

This tuna casserole with broccoli and almonds offers a perfect balance of crunch, creaminess, and savory flavors. The almonds provide a delightful texture contrast, while the broccoli adds a healthy touch to the dish. It’s a wonderful dairy-free casserole that’s both satisfying and nutritious.

Tuna Casserole with Coconut Cream and Lemongrass

or a tropical twist, this tuna casserole incorporates coconut cream and lemongrass, giving it a fragrant and exotic flavor. It’s a dairy-free, creamy dish with a light, refreshing taste that will transport your taste buds to a tropical paradise.

Ingredients:

• 2 cans of tuna in water, drained
• 12 oz pasta (gluten-free if desired)
• 1/2 cup coconut cream
• 1 stalk lemongrass, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 onion, chopped
• 1/2 cup green peas
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the pasta according to package instructions and drain.
3. In a skillet, heat olive oil and sauté the onion and lemongrass until fragrant.
4. Add the coconut cream and peas, and season with salt and pepper. Stir until everything is well combined.
5. Add the tuna and cooked pasta to the skillet, stirring until evenly coated with the coconut cream sauce.
6. Transfer the mixture to the prepared baking dish and top with breadcrumbs if desired.
7. Bake for 20-25 minutes, until golden and bubbly.
8. 
   This tuna casserole with coconut cream and lemongrass offers a tropical flair that’s both creamy and refreshing. The lemongrass infuses the dish with a fragrant, citrusy note, while the coconut cream adds richness. This dairy-free casserole is perfect for those looking for something a bit more exotic but still comforting.

Italian-Inspired Tuna Casserole with Tomato Sauce

This Italian-inspired tuna casserole combines the savory flavors of tuna with the rich, tangy goodness of tomato sauce. It’s a dairy-free dish that delivers bold flavors and comforting textures, with an Italian twist that’s perfect for any night of the week.

Ingredients:

• 2 cans of tuna in oil, drained
• 12 oz pasta (gluten-free if desired)
• 1 1/2 cups marinara sauce
• 1/2 onion, chopped
• 1/4 cup black olives, sliced
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup fresh basil, chopped (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the pasta according to package instructions and drain.
3. In a skillet, sauté the onion until soft.
4. Add the marinara sauce, oregano, garlic powder, salt, and pepper. Simmer for 5 minutes.
5. Stir in the tuna, olives, and cooked pasta, mixing well.
6. Transfer the mixture to the baking dish and bake for 20 minutes, until bubbly and golden.
7. Garnish with fresh basil before serving.

This Italian-inspired tuna casserole with marinara sauce brings bold, savory flavors to your table. The tomato sauce and olives add a zesty contrast to the rich tuna, making it a flavorful, dairy-free option. It’s a great dish to satisfy your pasta cravings with a Mediterranean flair.

Tuna Casserole with Spaghetti Squash

This tuna casserole replaces traditional pasta with spaghetti squash, offering a low-carb, nutrient-packed alternative. The delicate texture of the squash pairs beautifully with the savory tuna and a rich, creamy dairy-free sauce, making it a great option for those looking to eat lighter.

Ingredients:

• 2 cans of tuna in water, drained
• 1 medium spaghetti squash
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 cup fresh parsley, chopped
• 1/2 onion, finely chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half, scoop out the seeds, and roast it cut side down on a baking sheet for 40 minutes, or until tender.
2. Use a fork to scrape the squash into spaghetti-like strands and set aside.
3. In a pan, sauté the onion in olive oil until softened, about 5 minutes.
4. In a bowl, combine the almond milk, nutritional yeast, garlic powder, salt, and pepper.
5. Stir in the tuna, cooked spaghetti squash strands, sautéed onion, and fresh parsley. Mix well.
6. Transfer the mixture into a greased baking dish and top with breadcrumbs if desired.
7. Bake for 20 minutes, until bubbly and golden on top.

This spaghetti squash tuna casserole offers a light yet satisfying alternative to traditional pasta casseroles. The spaghetti squash provides a lovely texture and works wonderfully with the creamy dairy-free sauce. This dish is an excellent low-carb, dairy-free choice for a comforting meal.

Tuna Casserole with Butternut Squash and Kale

This casserole combines the sweetness of roasted butternut squash with the earthy flavor of kale and the richness of tuna. The combination of textures and flavors creates a nourishing, hearty dish that is both satisfying and packed with nutrients.

Ingredients:

• 2 cans of tuna in water, drained
• 2 cups butternut squash, peeled and diced
• 2 cups kale, chopped
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 1/2 onion, chopped
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Toss the butternut squash in olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until tender.
3. Sauté the onion in olive oil until softened, about 5 minutes, then add the kale and cook for another 2 minutes until wilted.
4. In a bowl, combine the coconut milk, turmeric, garlic powder, salt, and pepper.
5. Add the roasted squash, kale mixture, and tuna to the bowl. Stir until everything is well mixed.
6. Transfer the mixture to the prepared baking dish and top with breadcrumbs.
7. Bake for 20-25 minutes, until bubbly and golden on top.

The butternut squash and kale in this casserole bring a balance of sweetness and earthiness, complementing the tuna and coconut milk perfectly. This dairy-free casserole is not only filling but also full of vitamins and nutrients, making it a great option for a nourishing meal.

Tuna Casserole with Pumpkin and Sage

This autumn-inspired tuna casserole uses pumpkin as a creamy base, combined with aromatic sage to create a comforting dish perfect for colder months. The creamy, slightly sweet pumpkin complements the savory tuna, making this casserole a cozy and flavorful choice.

Ingredients:

• 2 cans of tuna in water, drained
• 1 1/2 cups canned pumpkin puree
• 12 oz pasta (gluten-free if desired)
• 1/2 cup unsweetened coconut milk
• 1 tbsp fresh sage, chopped
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the pasta according to package instructions and drain.
3. In a bowl, combine the pumpkin puree, coconut milk, sage, cinnamon, salt, and pepper. Stir well.
4. Add the tuna and cooked pasta to the pumpkin mixture and mix until evenly coated.
5. Transfer the mixture to the prepared baking dish and top with breadcrumbs, if desired.
   The pumpkin and sage in this casserole create a warm, comforting dish with a rich, slightly sweet flavor that pairs beautifully with the tuna. The coconut milk adds creaminess without the dairy, and the optional breadcrumbs provide a satisfying crunch on top. This dish is perfect for a cozy, fall-inspired meal.

Tuna Casserole with Peas and Carrots

This classic tuna casserole features peas and carrots, making it a simple and delicious option for busy nights. The veggies add a nice balance of sweetness and crunch, while the tuna brings a savory, protein-packed element to the dish.

Ingredients:

• 2 cans of tuna in water, drained
• 12 oz pasta (gluten-free if desired)
• 1 cup frozen peas
• 1 cup carrots, diced
• 1/2 cup unsweetened almond milk
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the pasta according to package instructions and drain.
3. In a skillet, sauté the carrots in olive oil until tender, about 5 minutes. Add the peas and cook for another 2 minutes.
4. In a bowl, combine the almond milk, dried thyme, salt, and pepper.
5. Add the tuna, cooked pasta, and sautéed vegetables to the bowl. Stir to combine.
6. Transfer the mixture to the prepared baking dish and top with breadcrumbs, if desired.
7. Bake for 20-25 minutes, until bubbly and golden.

This tuna casserole with peas and carrots is a simple yet satisfying dish that brings comfort and flavor. The sweetness of the peas and carrots complements the savory tuna, and the almond milk creates a creamy base. It’s a quick and easy dairy-free dinner that everyone will enjoy.

Tuna Casserole with Sweet Potato and Bacon

This hearty tuna casserole combines the sweetness of roasted sweet potatoes with the smoky flavor of bacon. The result is a deliciously savory and satisfying dish that is both rich and flavorful while being entirely dairy-free.

Ingredients:

• 2 cans of tuna in water, drained
• 2 large sweet potatoes, peeled and diced
• 1/2 cup coconut milk
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 slices of bacon, cooked and crumbled
• 1/2 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Roast the sweet potato cubes with olive oil, salt, and pepper for 20-25 minutes, until tender.
3. Cook the bacon until crispy and crumble it into pieces.
4. In a bowl, combine the coconut milk, smoked paprika, garlic powder, salt, and pepper.
5. Add the tuna, roasted sweet potatoes, and crumbled bacon to the bowl. Stir until everything is well mixed.
6. Transfer the mixture to the prepared baking dish and top with breadcrumbs, if desired.
7. Bake for 20-25 minutes, until bubbly and golden.

The combination of roasted sweet potatoes and crispy bacon in this tuna casserole creates a comforting dish with a beautiful balance of flavors. The coconut milk brings creaminess without the dairy, and the bacon adds a savory crunch. This is a hearty and satisfying meal that everyone will love.

Tuna Casserole with Roasted Vegetables

Packed with roasted vegetables, this tuna casserole is full of flavor and nutrition. The caramelized vegetables add a depth of sweetness and richness, while the tuna provides protein, making it a well-rounded, dairy-free casserole option.

Ingredients:

• 2 cans of tuna in water, drained
• 12 oz pasta (gluten-free if desired)
• 1 cup bell peppers, chopped
• 1 cup zucchini, chopped
• 1/2 onion, chopped
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Toss the bell peppers, zucchini, and onion in olive oil, salt, and pepper. Roast the vegetables for 20-25 minutes, until tender and caramelized.
3. Cook the pasta according to package instructions and drain.
4. In a bowl, combine the almond milk, nutritional yeast, salt, and pepper.
5. Add the tuna, roasted vegetables, and cooked pasta to the bowl. Stir to combine.
6. Transfer the mixture to the prepared baking dish and top with breadcrumbs, if desired.
7. Bake for 20-25 minutes, until bubbly and golden.

This tuna casserole with roasted vegetables offers a wonderful depth of flavor, thanks to the caramelized veggies. The nutritional yeast adds a cheesy flavor, making it a delicious dairy-free option. This casserole is both healthy and comforting, with vibrant flavors that make it a perfect dinner choice.

Note: More recipes are coming soon