Wow does this taste like tuna casserole. Easy to make and so worth it!
Tu-No Casserole Serves 6-8
Sauce:
- 1 cup rolled oats
- ½ cup cashews
- 1¾ cups filtered water
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 1 tablespoon kelp granules, kelp powder, or kombu (optional, for a light seafood flavor)
Base:
- 1½ cups uncooked elbow or small-shell pasta
- 1 medium yellow onion, chopped
- 8 medium cremini or white mushrooms, sliced
- 2 cups peas (frozen and thawed, fresh or canned)
- 2 stalks celery, sliced
- 1½ cups cooked grain
- 3 cups cooked garbanzo beans (or two 15-ounce cans, drained)
Make the sauce by adding the oats, cashews, water, onion powder, pepper, and sea vegetable (if using) into a blender and blend on high until smooth, about 30 seconds. Set aside.
Cook the pasta according to the instructions on the package. Drain and place the pasta back into the pot, off the heat. Set aside.
Preheat oven to 375°F.
Add the onions and mushrooms to a skillet on medium-high heat, stirring and cooking for 3 to 5 minutes until softened and lightly browned, adding a little water as needed to prevent sticking.
Add this mixture, as well as the peas, celery, grain and pasta to a large mixing bowl.
Place the garbanzo beans into a food processor and pulse just until the beans are broken down (but not mushy). If you don’t have a food processor, you can mash the beans with a potato masher.
Add to the mixing bowl with the sauce and mix well.
Spoon the mixture into an 8” x 12” baking dish and bake covered for 25 minutes. Remove cover and bake another 10 minutes.