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.