Tuna Noodle Casserole with Mushrooms


Serves 4

2 pouches of Good Catch™ plant-based tuna Naked in Water
1/2 package plus a 1/4 cup of Elbow Macaroni
1/2 cup Frozen Broccoli Florets (You can use Peas instead)

1 Medium Gold Potato
2 Garlic Cloves
1/3 of Small Onion chopped
1 cup Frozen Mixed Mushrooms
1/2 cup Raw Soaked Cashews
1 cup Unsweetened Plant Milk
1/2 tsp of Umami Flavoring
1/2 tsp of Onion Salt
1/2 cup Water
1/3 cup Nutritional Yeast
1/2 cup Grated Vegan Parmesan

1/2 cup Italian Style Bread Crumbs
2 Tbsp of melted Vegan Butter
2 Tbsp Grated Vegan Parmesan
Salt & Pepper to taste
Chopped Parsley


  • Soak the Cashews in hot water for at least 30 minutes then rinse and set aside
  • Boil the Onion, Garlic and Potato for about 15-20 minutes or until fork tender
  • Blend together the Cashews, Potato, Onion and Garlic along with 1/2 cup cooking water, Nutritional Yeast, Onion Salt, Salt & Pepper and Umami Seasoning
  • Once the Sauce is blended until creamy, add in the unsweetened Nut Milk and the thawed Mushrooms and quickly pulse a few times to incorporate the mushrooms (don’t over blend, you want a little bit of mushroom in the sauce)
  • Boil the pasta according to the package directions and just before it’s done, add in the frozen Broccoli
  • In a large bowl combine the cooked Pasta, 1/2 cup Grated Vegan Parmesan, the Fish Free Tuna and Sauce and mix well. Then pour the mixture into a a greased baking dish.
  • Combine the melted Butter, 2 Tbsp of Parmesan, chopped Parsley and Bread Crumbs and sprinkle on top of the casserole Bake at 350 for 20-25 minutes until golden brown and bubbly

By Devorah from @theyummyvegan

Customer Recipe
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