Decadent Fish-Free Tuna Casserole
Ingredients
- 1/2 package cooked pasta
- 1 cup reserved pasta water
- 2 packets goodcatchfoods 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 miyokoscreamery mozzarella
- 1 vegan bouillon cube
- 1 tbsp nutritional yeast
- 1/2 tbsp salt
- 1 tsp black pepper
Preparation
Preheat oven to 400°F.
Preheat a large cast-iron skillet or 12-14 inch oven-ready skillet on low to medium heat.
Add butter to the skillet, being careful not to burn it.
Once butter melts, add onions, celery, parsley, thyme, salt, pepper, and bouillon cube. Cook until onions are translucent.
Add flour and whisk together well. Slowly pour in oat milk while whisking until 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 and mix well until pasta is completely coated with cream sauce.
Turn off heat.
Take the miyokoscreamery mozzarella, break off little pieces, and arrange throughout the top. Pack it down tight.
Spread 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.
