Decadent Fish-Free Tuna Casserole
Ingredients
- 1/2 package cooked pasta. save 1 cup of the cooked pasta water
- 2 packets fish-free tuna (oil & herbs)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tsp fresh parsley
- 1 tsp fresh thyme
- 1/2 cup frozen peas
- 1/3 cup flour
- 1 cup extra creamy oat milk
- 3/4 cup vegan butter
- 1 cup plain panko bread crumbs
- 8 oz package of ‘mozzarella’
- 1 vegan bouillon cube
- 1 tbsp nutritional yeast
- 1/2 tbsp salt
- 1 tsp black pepper
Preparation
Preheat oven to 400 f
Preheat large cast-iron skillet or 12 - 14 inch oven ready skillet on low to medium heat
Add butter to the skillet (careful not to burn)
Once butter melts, add onions, celery, parsley, thyme, salt, pepper, and bullion cube
Cook until onions are translucent
Add flour & whisk together well
Slowly pour in oat milk while whisking as it becomes thicker
Add pasta water and continue to whisk until sauce becomes slightly thicker
Add fish-free tuna packets and nutritional yeast
Add cooked pasta mix well until pasta is completely coated with cream sauce
Turn off heat
Take the miyokos mozzarella, break off little pieces and arrange throughout the top
Pack it down tight
Spread your bread crumbs evenly across the top
Cook in oven at 400 f for about 10 minutes
Broil on high for about 1-2 minutes to get a beautiful golden color on the top
Let cool and enjoy!