Creamy Tuna Noodle Casserole
Ingredients
The casserole
-
12
ounces
uncooked pasta of choice
-
3
cans
Bumble Bee Solid White Albacore Tuna in Water
-
8
ounces
mushrooms
-
1
small
yellow onion
-
1
cup
frozen peas
-
1 ½
Tbsp.
olive oil
-
¼
cup
panko breadcrumbs
-
optional
fresh parsley
The cream sauce
-
2
cups
raw cashews
-
6
cups
boiling water
-
¼
cup
nutritional yeast
-
3
large cloves
garlic
-
2
Tbsp.
lemon juice
-
1 ½
cups
plain, unsweetened almond milk
-
1
tsp.
salt
-
pinch
black pepper
Instructions
- Preheat the oven to 375℉.
- Soak the cashews in boiling water for about 30 minutes.
- Cook the pasta according to package directions, adding frozen peas in the last minute of cooking. Drain and set aside.
- In a skillet, heat olive oil and sauté onions and mushrooms until soft.
- Add the drained pasta, peas, and tuna to the skillet.
- Blend soaked cashews, nutritional yeast, garlic, lemon juice, almond milk, and salt until smooth.
- Pour the cream sauce over the pasta mixture and stir to combine.
- Sprinkle panko crumbs on top and bake for 15 minutes until bubbly and lightly browned.
- Remove from the oven and sprinkle with parsley if desired.
Nutrition Facts (estimated)
Servings
6
Calories
425
Total fat
17g
Total carbohydrates
45g
Total protein
28g
Sodium
480mg
Cholesterol
0mg
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