"Tuna" Mushroom Casserole
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
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.
SO HOW'D IT GO?
I made this pretty much according to the recipe, only substituting some stale crackers for chips. It was very good! Only thing is that it needs peas....
This was very tasty. I used breadcrumbs instead of potato chips. I also added about 2 tablespoons of tarragon, and was heavy on the black pepper and paprika. It's fabulous, and very easy and quick to make. Thanks for sharing!
I have to admit, at first I wasn't too crazy about this. It seemed a bit bland and needed a lot of salt to be yummy. BUT...it was GREAT as a leftover! I don't know what it is about casseroles, but they are always so good heated up the next day after baking! I didn't freeze it, I just kept it in the fridge for a few days and it was just right. I didn't use chips, and I added peas like some have suggested. I also used plain white mushrooms instead of portobellos and they worked just fine.
This was awesome! It smells like tuna casserole while it's cooking, and it tastes like it, too! I mashed the chickpeas, but left them pretty chunky, and left about 1/3 whole. Then I mixed in some kelp granules and let that sit for about half an hour, while I got other stuff ready. I used three cups of veggie broth, as suggested from other posters, and added some nut yeast and cayenne to the sauce while it was simmering. This was an amazing dish! Thanks! :D
I made this for lunch today. I pretty much followed the recipe as is except I subbed button mushrooms for portabella and added frozen peas. I was really happy with the results. If your craving a creamy casserole dish this is definately one to try. The only thing I might change next time I make it is adding more of the pasta as there is a lot of sauce.
wow very good. I used braggs instead of soy sauce, penne pasta, added peas and nutritional yeast, and used bread crumbs and melted butter for the topping instead of chips and onions. oh also a bunch of pepper, garlic powder, and paprika,
I made this last night, and it was very good! Very homey- like mom's casseroles she made with cream of mushroom soup from a can- but much better! ;)b
I've made this twice now, it's good! I add frozen peas before baking. It tastes so similar to an original tuna casserole, I cant think of anything I would do different.
;)b Yummy. I found that I needed twice the amount of pasta. I filled a 9x13 pan. I also added garlic powder, cumin and a bit of cayenne pepper. It was super yummy!
Creamy and delicious! Some thyme and a bit of sage with the veggie saute really brings out their flavors. ;)
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