Tuna Casserole

Tuna Casserole: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

12 ounces (340 g) whole-wheat egg noodles

1 tablespoon (15 ml) olive oil

1 tablespoon (14 g) butter

1 sweet onion, diced

8 ounces (225 g) sliced mushrooms (cremini or baby bella work well)

1/4 cup (60 ml) dry white wine

1 cup (225 g) silken tofu

2/3 cup (160 ml) milk (low-fat cow’s or plain, unsweetened soy or almond)

3/4 teaspoon salt, or to taste

1/2 teaspoon fresh-ground black pepper, or to taste

2 cups (240 g) grated sharp Cheddar cheese

2 cans (each 6 ounces, or 170 g) high-quality tuna (chunk light or skipjack) in water, drained

2 cups (260 g) frozen baby peas

1/4 cup (12 g) diced chives, optional

3 tablespoons (20 g) ground flaxseed

1/2 cup (25 g) whole-wheat panko bread crumbs, optional

Cooking Instructions:

Preheat the oven to 400°F (200°C, or gas mark 6).

Bring a large pot of water to a boil. Cook the pasta until al dente according to package directions. Drain in a colander and set aside.

While the pasta is cooking, heat the oil and butter in a large Dutch oven over medium-high heat. Add the onion and sauté for 2 minutes. Add the mushrooms and cook for 4 minutes. Add the wine and cook until evaporated and the mushrooms are tender, 4 to 5 minutes.

Meanwhile, combine the tofu and milk in food processor or blender and process for 20 seconds, or until smooth and creamy.

Reduce the heat to medium and pour the tofu-milk mixture over the vegetables in the pan. Stir in the salt, pepper, and cheese until well combined. Stir in the tuna and peas, and gently fold in the pasta and chives. Remove from the burner, sprinkle the flaxseed over the top, sprinkle the panko over the flaxseed, and bake, uncovered, for 16 to 18 minutes, until lightly browned.