Tuna Noddle Casserole with Mushrooms and Fresh Herbs
#5707 - 04/10/03 05:59 PM
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Andie
Reged: 01/29/03
Posts: 161
Loc: Western NY
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Here is my adaptation to a recipe I found on Epicurious.com. It is sooo yummy and the mushrooms and herbs combination smells so good, its like aromatherapy just preparing it!
Tuna Noddle Casserole with Mushrooms and Fresh Herbs
4 T. margarine
1/4 c. flour
1 3/4 c. rice milk (soy if you can tolerate, I can't)
2 c. sliced mushrooms (I used button, but you can also use combination of fresh shiitake and button)
1/2 c. chopped regular or green onion (I used a bit less)
1/4 c. celery (I didn't have any on hand so added calimata olives instead - would definitely do it again!)
1 t. dried rosemary (or 1T. fresh)
1 t. dried thyme (or 1T. fresh)
8 oz. eggless noodles
1 12 1/4 oz. can tuna, drained well
breadcrumbs to cover
Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in milk. Stir over med.-to-med. high heat until sauce thickens, about 5 minutes. Remove from heat.
Saute mushrooms (I used about 1/2 t. margarine), onions, and celery until mushrooms are tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
Preheat oven to 350'. Coat 8" square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces. Add cooked (to al dente) noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be made one day ahead. Cover; chill). Sprinkle breadcrumbs over dish to your liking (amount-wise). Bake until casserole bubbles around edges, about 30 minutes. Serve hot.
Bon apetite!
Andie
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This sounds great!  I make something similar but without the herbs, but as well as breadcrumbs on top I mix in 2t. dried parsley and grated cheese ( soy or dairy if tolerated)
mmm....
Sarah
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Sarah
Looking for inspiration...
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I will have to try this again. Silly me didn't pay attention. I added vanilla soymilk...not good for this kind of thing. I needed plain.
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yep, it's me,
Rebecca
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OOPS.... you know what... I've don't that too.. I only use vanilla rice milk for cereal... I don't even BUY plain. LOL
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www.facebook.com/shell.marr
www.myspace.com/shellmarr
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I LOVE tuna casseroles - but I'm trying to be a better vegan these days.  I substituted 12 oz of crumbled tempeh (White Wave original) for the tuna and it's fantastic!!
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Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)
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I've recently gone Vegan...how is the tempah? How do you cook it?
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Susan
IBS-A, Gas, Pain, Reflux
"The first in time and the first in importance of the influences upon the mind is that of nature. Every day, the sun; and after sunset, night and her stars. Ever the winds blow; ever the grass grows."
Emerson, August 31, 1837
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No need to cook it at all. Just crumble it up and mix it in. Then bake it like the recipe says. The tempeh has a great flavor! I discovered it at Whole Foods; they have an AWESOME sandwich made from tempeh, saurkraut, soy monterrey jack cheese, and vegannaise on sourdough. YUM!!! I think next I may try grilling the tempeh to see how that goes....
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Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)
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