Mock “Tuna” Noodle Casserole

Everyone in my family really loved this casserole – even my kids who have never eaten a “real” Tuna Noodle Casserole.  The leftovers were almost better than the original dish – even eaten cold.  I added a little bit of soy sauce one time and a little bit of white miso another time in place of the salt.  Both of them add an interesting and good touch of flavor.

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Ingredients:

• 12 ounces whole grain ribbon noodles
• 3 medium celery stalks, diced
• ½ medium onion, diced
• 8 ounces mushrooms, sliced
• 2 C rice, soy or almond milk
• ¼ C flour – soft white whole wheat is fine, but not hard winter wheat
• 1 C TVP combined with boiling water to rehydrate
• Salt and pepper to taste
• Vegan cheddar and/or nutritional yeast for topping

Directions:

1. Preheat oven to 350 degrees.  Cook noodles until tender, drain and set aside.
2. Water sauté the celery and onion in a medium size sauce pan until tender.
3. Add the mushrooms and continue to sauté until they begin to wilt.
4. Pour 1 ½ cups of the milk into the saucepan and heat until simmering over medium heat, stirring occasionally.
5. Meanwhile, combine the flour and remaining ½ cup of milk and stir until the flour is dissolved.
6. Slowly pour the flour and milk into the saucepan with the celery, onions, mushroom and 1 ½ cups soy milk.  Simmer gently until the sauce has thickened.
7. Combine the sauce, noodles, TVP and season to taste with salt and pepper.
8. Transfer mixture to a 13X9X2 pan.  Top generously with vegan cheddar an/or nutritional yeast.
9. Bake in the preheated oven for 30-35 minutes or until the top is golden brown.  Allow to cool for 5 minutes before serving.

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