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"Tuna" Mushroom Casserole

What you need: 

4 tablespoons vegan margarine, divided
1 medium onion, chopped
2 stalks celery, chopped
10 ounces baby portobello mushrooms, sliced
1 teaspoon soy sauce
1/4 cup flour
2 cups veggie broth
1 1/2 cups unsweetened nondairy milk (I use soy)
2 teaspoons lemon juice
salt and pepper, to taste
paprika, to taste
1 cup canned chickpeas, drained and mashed
8 ounces fusilli pasta
1/2 cup crushed plain potato chips
1/2 cup French fried onions

What you do: 

1. Preheat oven to 350 degrees F, and prepare an 8x8" glass baking dish with a quick spray of cooking oil. Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
2. In a medium soup pot, melt the remaining 3 tablespoons vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the milk little by little and continue to stir and simmer.
3. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
4. Cook pasta according to package directions, until al dente, approximately 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes.
5. Uncover the dish and sprinkle crushed chips and French fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.

Preparation Time: 
20-30 minute
Cooking Time: 
Recipe Category: 


This was WONDERFUL!!  I used only FF Onions (no chips), added peas, and added Kelp Powder and a few other spices that I can't think of at the moment.  Oh, and I didn't have any fresh mushrooms so I used a container of dried mixed wild mushrooms reconstituted and that tasted really great, added a woodsy taste.  All 4 of my kids LOVED it and that never happens!  Will be a staple in our house.


This was FANTASTIC!!!!  I added some garlic when sauteing the vegetables and also added corn. I didn't think it was bland as other comments have stated.  Will definitely make this again.


have been ill lately, getting better, wanted something soothing. made this with a few modifications and it turned out pretty well:

-omitted celery (was out). added 2 cloves of garlic.

-omitted margarine from sauce base. toasted flour with 1/4 c nutritional yeast and hot smoked spanish paprika. slowly whisked in broth (better than bouillon vegan unchicken reconstituted), then crumbled in about 1t of thyme, and used lots of pepper. added soymilk at end, then mashed chickpeas, then 1 cup of frozen green peas (right from freezer).

-for the topping, i used plain panko with some more freshly ground black pepper and paprika tossed in.

i have a stovetop/oven compatible hard anodized (lidded) dutch oven, so I used that to saute the veggies & then stir everything together & baked in that. i didn't need to grease it or bother with the foil, and it worked very easily.


Very good, but was a little dry. But, I think it was honestly the type of pyrex dish used, it thinned out the extra sauce I made to keep it most.


This was delicious but definitely needed some adjustments. I was pleased with the ones I made.

I used a little more pasta and added a bunch of vegetables so I used a much larger casserole.

I didn't use celery and replaced it with 2 small heads of broccoli and 2 carrots. I also threw in 2 gloves of garlic, mined. I needed some extra vegan margarine and a very large pan for all the veggies. I used Bragg's Liquid Aminos instead of Soy Sauce and had a heavy hand with the salt, pepper, and paprika.

I used whole wheat flour for the roux. I also added about 4 tbsp of nutritional yeast and a bunch of frozen peas to the mixture before putting it in the oven.

I could've done without the potato chips (I used lightly salted Kettle chips), I felt like they added a weird crunch that I didn't like. Would've preferred some whole wheat bread crumbs. Want to try making my own french fried onions next time.

Overall, this was delicious but I made some pretty big changes to the original recipe based on others' suggestions. Looking forward to leftovers this week!


I added fresh parsley to the mushroom/celery/onion mixture, added peas to the sauce, and used Triskuits and sunflower seeds for the topping (no fried onions)... SO GOOD! 
My mom and her bf (both omnis) LOVED it and said next time I should add 2 TBS soysauce instead of 1 tsp. We put a tiny bit of soysauce on our own plates, and it really made the flavors pop!
Two thumbs up!  ;)b ;)b


When I made this, I had waaaaaaaaaay too much liquid. There was enough liquid to drain it and make a soup! However, everything tasted great so it's worthy of another go to see if that was simply a freak accident.


I wanted to add what I've done with this recipe, even though I've reviewed it before. It's awesome because it's versatile--whatever I have on hand goes in!

First, I doubled the recipe. Yes, it makes a lot, and yes I wanted more! This way I won't have to cook for a couple of days! So, it went into a 9x13 pan. For color, flavor and nutrition I added 2 diced carrots. I also added 3 cloves of garlic. I was out of mushrooms, so I used dried shiitakes (and saved the liquid to use as my veggie broth!), I used whole wheat flour for the roux, I used unsweetened almond milk, and 3 cups total (so 1.5 cups for a regular recipe) of chickpeas. I don't have potato chips or French onions, so I put 2 pieces of really stale bread in the grinder for a whirl and put those on top, sprinkled garlic powder on top of that, and baked uncovered the whole time. It got so crispy on top! I probably baked it 40 minutes, and I threw a cake into the oven at the end of the cycle and turned the heat up to 375*, so the last 25 minutes were at that temp. I liked it like this! Oh, I used 1 lb of whole wheat rotini. Yummy!


I made this tonight! I've never had tuna casserole, so cant comment on any similarities. I don't like mushrooms, so I substituted green peppers. I quite enjoyed this, although the sauce probably needs a bit more flavour. Overall - very yummy! ;)b


This was really yummy! I will most definitely make it again. Let's see: I used brown rice rotini pasta, I used the entire can of beans, about 1.5 cups instead of 1, and I liked that. I made my broth out of a bouillon cube, and I used olive oil instead of the vegan margarine (I'm out). This did NOT fit into an 8x8--I put it in a 7x11 and it barely fit. I didn't have anything crispy to put on top, but it was still good. I ate it with some hot sauce on top. My boyfriend really liked it. We both thought that it seemed like "comfort" food. Next time I'd love to put in peas, maybe even more mushrooms (so yummy) and maybe some chopped carrots. This one's a keeper!



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