Not Your Mom’s Tuna Noodle Casserole

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If you are of a certain age, you may remember the classic tuna, pasta and canned mushroom soup tuna casserole. It was the ultimate comfort food.

 

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Today’s tuna casserole substitutes fresh mushrooms and fresh pasta, plus it is non-dairy.

Ingredients:

  • 2  Tablespoons Earth Balance or butter
  • 8 oz. white mushrooms, sliced
  • 12.3 oz pack Mori-nu or other soft tofu, drained
  • 1 to 2 Tablespoons soy sauce
  • 1/4 cup minced onion
  • 2  cans tuna (7 oz size), drained
  • 8 oz frozen peas
  • 9 oz fresh fettuccine pasta (find in the refrigerated section of the grocery store)

Preparation:

1. Melt the Earth Balance or butter in a skillet over medium-low heat. Add the mushrooms and saute until they are brown and soft.

2. In a food processor or blender, add the tofu, soy sauce, onions, mushrooms and the accumulated liquids from cooking. Blend until very smooth. Add up to 1 Tablespoon more soy sauce to taste.

3. Return the blended sauce to the skillet with a spatula. Add the tuna, stir and keep the sauce warm on low heat.

4. In the mean time fill an appropriately-sized pot with the amount of water suggested on the package for the fresh pasta, or approximately 1 1/2 quarts. Bring to boil. Add the frozen peas and bring back to a boil. Immediately add the fresh pasta and cook as per the package instructions.

5. Drain the cooked peas and pasta. Place in a deep serving bowl and pour the warmed sauce over. Stir together and serve promptly.

May be refrigerated and re-heated.

Want less soy? Add another 4 to 6 ounces of mushrooms and substitute 1 cup of chicken broth for the tofu. The sauce will not be quite as creamy.

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