This hearty casserole calls for garbanzo beans instead of tuna–a surprising but wonderful substitution–and sliced mushrooms instead of the traditional can of dairy-and salt-heavy Cream of Mushroom soup.
- For the casserole:
- 1½ cups dry/uncooked elbow macaroni or small-shell pasta
- 8 medium white or cremini mushrooms, sliced (about 3 cups)
- 1 medium yellow or white onion, chopped (about 2 cups)
- 2 cups cooked peas
- 2 cans cooked garbanzo beans (15 ounces each; about 3 cups total), drained and rinsed
- For the sauce:
- 2½ cups unsweetened nondairy milk
- 2 ounces raw, unsalted cashews (about ½ cup)
- 2 teaspoons granulated onion
- ½ teaspoon granulated garlic
- ½ teaspoon ground white pepper
- 3 to 4 teaspoons kelp granules (for a seafood flavor; optional)
- Place all of the sauce ingredients (milk, cashews, granulated onion and garlic, white pepper, and kelp granules, if using) into a blender, and set aside for at least 15 minutes (so the cashews can soften).
- Cook the pasta according to the package instructions. Drain and rinse with cool water, return the pasta to the pot, and set it aside.
- Preheat the oven to 375°F. Set aside a 13 x 9-inch baking dish.
- Heat 1 tablespoon of water in a frying pan over medium-high heat. When the water starts to sputter, add the mushrooms and onions, and cook while stirring for 3 to 5 minutes, or until the onions have softened and are lightly browned, adding a little water, as needed. Add the onions and mushrooms, along with the peas, to the pot of cooked pasta.
- Place the garbanzo beans into a food processor, and pulse just until the beans are broken up but not mushy (or use a fork or handheld bean masher). Add them to the soup pot.
- Blend the sauce ingredients until smooth, and stir into the pot. (The mixture may be soupy, but it will firm up during cooking.)
- Spoon the mixture evenly into the baking dish, and bake uncovered for 35 to 40 minutes, or until the top is lightly browned. Let stand at least 5 minutes before serving.
Above: I like to cook the onion and mushrooms until they are golden in color, adding just a little water as needed to prevent sticking.
Above: Ready to go into the oven! I like my casserole more on the firm side; but if you want to make yours softer, add 1/4 to 1/2 cup more non-dairy milk.
Above: For a grated cheese effect on top, use some walnuts in a rotary cheese grater.
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Another great recipe! Than you! I served this with roasted carrots and the famous ‘Hail to the kale’ salad. Perfect Saturday night dinner! We will enjoy the leftovers all week!
Thanks so much, Susan! 😉
Nice addition to my recipe rotation, thanks! Green lentil pasta is a nice sub for a gluten-free option. I also sprinkled chick pea crumbs (like GF panko) and hemp seed over the top in the last 5 minutes of baking for a bit more texture. I’ll try mixing in fresh dill and two more chives next time for a bit more depth, the dry herb and one just barely did it (for the half recipe since I’m just cooking for myself). Never liked tuna casserole in the first place, so this is a welcome alternative, regardless of dietary choices! Thanks again!
Great! 🙂 Thanks Danielle!