Tuna-less Noodle Casserole
Ingredients
- 8 oz Ribbon Noodles
- 1 1/4 cup Water (cool)
- 1/3 cup Cream Soup Base See previous post on making the cream base under the article "The Versitility of Cream Soups"
- 1 tbsp Mushroom Seasoning
- 1 pkt or can Vegan Tuna (drained)
- 1 can Green Peas (drained)
- 2 cup Shredded Vegan Cheez
- 1 tbsp Vegan Butter (melted)
- 1/4 cup Panko Bread Crumbs
- 1 tsp Dried Parsley
Instructions
- Preheat oven to 375F.
- Follow package directions for cooking noodles.
- In a medium saucepan combine cool water with the cream soup base and the mushroom seasoning. You can omit the mushroom seasoning if you want.
- Heat on low till it reaches the thickness you desire. If too thick you can thin it out with a bit of plant milk.
- Melt vegan butter in the microwave. Do in ten-second increments till melted. Mix in the panko crumbs and parsley. Set aside.
- Drain noodles and return to pot. Mix in the cream soup, tuna, peas, and cheez. Transfer to a square baking dish. Top with bread crumb mixture, sprinkling on top evenly.
- Bake uncovered in a 375F oven for 8 to 10 mins. Enjoy with a nice light side salad and buttered bread.
Notes
If you don't have the cream base or the ingredients to make it you can use a standard can of cream of mushroom soup and a 1/4c of milk or more to get the consistency you are looking for.
All ingredients can easily be substituted for with their non-vegan counterparts if you desire.