Tuna Noodle Casserole with Mushrooms – Good Catch

Recipe courtesy of Devorah / @theyummyvegan

Soak the cashews in hot water for at least 30 minutes, then rinse and set aside.
Boil the potato, onion and garlic for 15-20 minutes, or until fork tender.
In a food processor or blender, blend together the cashews, potato, onion and garlic along with water, nutritional yeast, onion salt, umami flavoring and salt and pepper.
Once the sauce is blended until creamy, add in the mushrooms and milk and quickly pulse a few times to incorporate the mushrooms just to blend, leaving a few chunks.
Preheat oven to 350°F. Boil the pasta according to package directions. In the last few minutes of cooking, add in the frozen broccoli.
In a large bowl, combine the cooked pasta, broccoli, ½ cup parmesan, plant-based tuna and sauce and mix well. Pour the mixture into a greased 2-quart baking dish.
Combine the bread crumbs, butter, 2 tablespoons parmesan and chopped parsley and sprinkle on top of the casserole. Bake for 20-25 minutes until golden brown and bubbly.

Tuna Noodle Casserole with Mushrooms

Preparation40 minutes
Cook Time 1 hour
Serves 4

INgredients

For Sauce

½ cup raw cashews
1 Yukon Gold potato
⅓ small onion, chopped
2 cloves garlic
½ cup water, reserved from cooking
⅓ cup nutritional yeast
½ teaspoon onion salt
½ teaspoon umami flavoring
Salt and pepper, to taste
1 cup frozen mixed mushrooms, thawed
1 cup unsweetened plant-based milk

1 ¾ cups dry elbow macaroni
½ cup frozen broccoli florets, or peas
½ cup grated plant-based parmesan
2 pouches Good Catch® Naked in Water Plant-Based Tuna

For Topping

½ cup Italian-style bread crumbs
2 tablespoons melted plant-based butter
2 tablespoons grated plant-based parmesan
Chopped parsley

Instructions

Recipe courtesy of Devorah / @theyummyvegan

Soak the cashews in hot water for at least 30 minutes, then rinse and set aside.
Boil the potato, onion and garlic for 15-20 minutes, or until fork tender.
In a food processor or blender, blend together the cashews, potato, onion and garlic along with water, nutritional yeast, onion salt, umami flavoring and salt and pepper.
Once the sauce is blended until creamy, add in the mushrooms and milk and quickly pulse a few times to incorporate the mushrooms just to blend, leaving a few chunks.
Preheat oven to 350°F. Boil the pasta according to package directions. In the last few minutes of cooking, add in the frozen broccoli.
In a large bowl, combine the cooked pasta, broccoli, ½ cup parmesan, plant-based tuna and sauce and mix well. Pour the mixture into a greased 2-quart baking dish.
Combine the bread crumbs, butter, 2 tablespoons parmesan and chopped parsley and sprinkle on top of the casserole. Bake for 20-25 minutes until golden brown and bubbly.