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Tuna-less Noodle Casserole
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Tuna-less Noodle Casserole

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Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375F.
  2. Follow package directions for cooking noodles.
  3. 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.
  4. Heat on low till it reaches the thickness you desire. If too thick you can thin it out with a bit of plant milk.
  5. Melt vegan butter in the microwave. Do in ten-second increments till melted. Mix in the panko crumbs and parsley. Set aside.
  6. 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.
  7. 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.