Soy-Free Classic Tuna Casserole

Savor the comforting nostalgia of a homemade *Soy-Free Classic Tuna Casserole*, an updated take on a beloved family favorite. This creamy, hearty dish features tender elbow macaroni layered with flaky tuna, sweet peas, and a velvety mushroom-infused sauce—crafted without any soy-based ingredients. The casserole is crowned with a golden blanket of sharp cheddar cheese and crunchy crushed potato chips, offering the perfect balance of flavors and textures. With just 20 minutes of prep time and simple pantry staples, this wholesome one-dish wonder is ideal for weeknight dinners or meal prep. Whether served alongside a crisp green salad or enjoyed on its own, this soy-free tuna casserole is sure to become a staple in your recipe rotation.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 8 ounces elbow macaroni
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 8 ounces button mushrooms, sliced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth (or vegetable broth)
• 1 cup whole milk
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 12 ounces canned tuna in water, drained
• 1 cup frozen peas
• 1.5 cups sharp cheddar cheese, shredded
• 1 cup potato chips, crushed

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 3

In a large skillet over medium heat, add the olive oil.

Step 4

Add the chopped onion and cook until translucent, about 5 minutes.

Step 5

Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 4 minutes.

Step 6

Sprinkle the flour over the vegetables in the skillet, stirring well to coat.

Step 7

Gradually whisk in the chicken broth and milk, stirring consistently to avoid lumps, and cook until the mixture begins to thicken.

Step 8

Season the sauce with salt and black pepper.

Step 9

Gently fold in the drained tuna, frozen peas, cooked macaroni, and half of the shredded cheddar cheese.

Step 10

Pour the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.

Step 11

Sprinkle the remaining cheddar cheese evenly over the top.

Step 12

Evenly distribute the crushed potato chips on top of the cheese layer.

Step 13

Bake in the preheated oven until the casserole is bubbly around the edges and the top is golden brown, about 25-30 minutes.

Step 14

Remove the casserole from the oven and let it sit for a few minutes before serving.

Nutrition Facts

Serving size	(2035.4g)

Amount per serving	% Daily Value*
Calories	2982.0

Total Fat 119.7g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 329.3mg	0%
Sodium 6567.7mg	0%
Total Carbohydrate 280.6g	0%
Dietary Fiber 23.8g	0%
Total Sugars 38.1g
Protein 196.9g	0%

Vitamin D 438.2IU	0%
Calcium 1661.0mg	0%
Iron 18.1mg	0%
Potassium 3552.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 26.4%

Carbs: 37.6%