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Vegan Tuna Noodle Casserole Recipe


When I was a child, I liked tun a noodle casserole. For years, I've thought about making a vegan "tuna" noodle casserole, and this week I finally did it! And you know what, it tasted great and everyone liked it. Yay! You can make this same vegan tuna casserole, or better yet vegan toona casserole, too. It's super easy to make, quick, and tastes good!


Here's what you need:

1 box of pasta (I used corkscrew)
2.5 cups of organic portobella mushroom creamy soup (more if you like more sauce) by Imagine Foods
2 cups frozen organic peas
1 onion, chopped
1 can of vegan toona made by Sophie's Kitchen, drained and and use a fork to flake it into pieces
1/3 cup vegan mozzarella (optional)

Here's what you need to do:

Soften the chopped onion a and mushrooms in a pan, using either a little olive oil or water. Set aside. Cook pasts according to package directions. Pre-heat oven to 400 degrees. Throw the frozen peas into the bottom of the strainer, so you drain your cooked pasta right over the top of it. This will thaw the peas. Take the pasta, soup, frozen peas, onion, mushrooms, and can of vegan toona, and mix it all together in a large pot or bowl. Once mixed, spread it out into a baking dish that it will all fit in. Top it with the vegan mozzarella if you are using it. Put it in the oven for about 15 minutes. Enjoy!

We really liked this dish, so I will be making it again. It took me years, but I finally did it... vegan "tuna" noodle casserole! It's easy, organic, and delicious. Two thumbs up!


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