Description
This Tuna Noodle Casserole is a quick and comforting plant-based cheese dish featuring tender egg noodles, smoky turkey bacon, and bright peas. Ready in under 30 minutes, it delivers creamy, rich, and savory flavors perfect for busy weeknights. A cozy, family-friendly casserole with a golden, crunchy breadcrumb topping.
Ingredients
Scale
Pasta and Protein
- 8 oz egg noodles
- 2 cans (5 oz each) canned tuna, flaked and drained
- 4 slices smoked turkey bacon, chopped
Vegetables
- 1 cup frozen peas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Sauce
- 2 cups plant-based milk
- 3 tablespoons flour
- 1 cup creamy (plant-based) cheese, shredded or chopped
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon apple cider vinegar (natural)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon natural gelling agent
Topping
- 1/2 cup breadcrumbs
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add egg noodles and cook until just tender according to package instructions. Drain well and set aside.
- Sauté the Vegetables and Turkey Bacon: Heat a little oil in a large skillet over medium heat. Sauté the finely chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes. Add the chopped smoked turkey bacon and cook until edges begin to crisp. Stir in frozen peas and warm through for 1-2 minutes.
- Prepare the Creamy Sauce: In a separate saucepan, whisk together plant-based milk and flour over medium heat, stirring constantly until thickened and smooth. Remove from heat and stir in creamy (plant-based) cheese, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, pepper, and natural gelling agent. Mix well to combine into a luscious sauce.
- Combine Everything: In a large mixing bowl, gently fold the cooked noodles with the sautéed vegetables and turkey bacon. Pour in the creamy sauce and mix to coat everything evenly. Finally, carefully fold in the drained tuna to keep chunks intact.
- Bake to Perfection: Transfer the mixture into a greased baking dish. Evenly sprinkle the top with breadcrumbs. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
Notes
- Do not overcook noodles to prevent mushiness after baking.
- Warm peas before mixing to keep the casserole moist and evenly heated.
- Use high-quality canned tuna packed in water for the best flavor and texture.
- Add seasoning gradually and taste the sauce to balance salt and acidity.
- Let the casserole rest for 5 minutes after baking to set well for easier serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 30mg
Keywords: tuna casserole, creamy tuna casserole, plant-based cheese, turkey bacon casserole, weeknight dinner, quick casserole, gluten-free casserole
