|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 9g||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tuna casserole became popular in the United States during the 1950s, primarily as a sauce that could be poured over egg noodles. This dairy-free take on the casserole classic is family-style home cooking at its best! The addition of whole wheat pasta instead of the traditional egg noodles boosts the recipe's nutritional value. The recipe is incredibly easy to make and can be served hot or chilled, which makes it perfect for laid-back family get-togethers, office potlucks, and weeknight meals.
- 8 ounces dried porcini mushrooms
- 1/2 cup boiling water
- 8 ounces whole-wheat pasta, such as linguine or fettuccine
- 1 tablespoon oil
- 1 medium white onion, chopped
- 2 celery stalks, chopped
- 1/4 cup white flour
- 2 1/2 cups soymilk
- 1/2 cup non-dairy light mayonnaise or soy mayonnaise
- 1/2 cup vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 10-ounce bag frozen peas, thawed
- 1 10-ounce bag frozen broccoli floret, thawed
- 24 ounces canned tuna (4 6-ounce cans)
Gather the ingredients.
Preheat the oven to 400 F. Lightly oil a 9” x 13” casserole and set aside.
Place the dried mushrooms in a small bowl and pour the boiling water over top. Let the mushrooms soak for 30 minutes, and then strain the liquid into another bowl and discard the mushrooms. Set aside.
Meanwhile, bring several cups of salted water to a boil and cook the pasta until al dente. Drain pasta in a colander and set aside.
In a large, heavy-bottomed skillet over medium heat, heat the oil, adding the onions and celery once hot. Cook, stirring occasionally, until the onions are fragrant and translucent, about 6 minutes. Stir in the flour, whisking constantly until there are no lumps and the flour just begins to smell toasty, about 1-2 minutes. Whisk in the reserved mushroom liquid, whisking until well combined. Add the soymilk, ½ cup at a time, followed by the soy mayonnaise and vegetable broth. Cook, stirring constantly until mixture is smooth and slightly thickened.
Add the peas, broccoli, tuna and cooked pasta to the sauce, tossing well to combined. Transfer the mixture to the prepared casserole dish and bake until bubbly and golden brown, about 30 minutes. Serve hot.
- Dried porcini mushrooms lend deep, earthy tones to this sauce, but feel free to use whatever dried mushrooms you prefer.
- Other frozen vegetables can be used in this recipe, including corn, green beans, lima beans, or any mixture thereof.
- Traditional variation: Add a crunchy topping by mixing crumbled crackers with melted butter and sprinkling it over the top of the casserole.
- Gluten-free Variation: Use corn or brown rice pasta for the whole-wheat version and substitute tapioca flour for whole-wheat flour.