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.Print
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 ¼ to ½ cup more non-dairy milk.
Above: For a grated cheese effect on top, use some walnuts in a rotary cheese grater.