You are here

Member since January 2007
0
4.387095

"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: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

this turned out alot like tuna helper.  in a good way..  my adjustments:  used broccoli, carrots, white mushrooms, & onions - no celery.  added maybe a 1/3 of a cup of nutritional yeast.  and i used penne pasta.  it's good but i think it would be better with some garlic powder added to it for some extra flavor.  thanks for this comfort food recipe that my sugar-overloaded body needed today.

0 likes

This was so delicious!

0 likes

This was awesome!  I added peas and 2 T of nutritional yeast, and it came out perfectly.  I actually thought it tasted a lot like the tuna casserole I had as a kid.  I think that next time, I'll skip the french-fried onions and just use more potato chips.  Thanks for the recipe!

0 likes

hmmm... i'm not going to give a star rating because i changed the recipe a little and had weird results. i used white button mushrooms instead of portabellos, rice milk, and didn't have any french fried onions so didn't use them (although they would've been good).

it was pretty bland right out of the oven. however, the next day i brought it to work for lunch, ate it cold, and it was great! so much more flavorful and creamy, even though it was cold. i assumed that the flavors melded overnight. however, i tried some that night heated up, and it was bland again! had the next day again cold, and good once again.

so basically, i liked it cold, but not hot.

0 likes

:D  This was amazing!!  I ate 1/4 of it in no time flat.  Wow, so yummy.  Reminds me of casseroles that I ate when I was a kid.  Creamy, flavorful.  What a great recipe!

0 likes

This was an awesome recipe.  I think I will try boca grounds next time instead of the chickpeas.  It'll be kinda like hamburger helper.  Does anyone know if they still make tuno?

0 likes

We doubled the recipe for company, and it worked out perfectly.  Next time I'll experiment, however, and add some more veggies, and maybe try some vegan cheese in there.  The taste and consistency is very close to tuna noodle, and the non-vegs we served it to really loved it, and went back in for seconds!

0 likes

All we changed was, we used button mushrooms and added peas and it tasted almost exactly like the tuna casserole I grew up on, minus the tuna and it's good enough I do not miss the tuna flavor. My kids LOVE this and that is saying a lot as they are the pickiest kids I have ever come across. And this recipe makes a lot which is good because we have a large family of 8. With our family size this lasted us 2 or 3 days.

0 likes

This turned out well. There were plenty of leftovers, and the sauce was really creamy. I thought it tasted even better after a couple days.  The sauce and mushrooms made it taste like I had used mushroom soup.  I added peas to this recipe and will be making it again. Thanks.

0 likes

Tuna noodle was a casserole I loved as a kid.  It was fun making a vegan version of it.  The taste was great, mine just happened to turn out a little dry.  I'm definitely making this again and saucing it up a bit :)

0 likes

Pages

Log in or register to post comments