Vegan “Tuna”-Noodle Casserole

This vegan “tuna”-noodle casserole is a plant-based version of the classic old-fashioned casserole, taking it straight from the 1950s into the present. It’s an even better, fish-free rendition of a cozy, family-friendly dish.

There isn’t one standard recipe — some use canned soups, others use flour-thickened sauces. Here we’ll dispense with both of those options and instead, use a creamy base made with white beans.

The few steps involved with this recipe can be accomplished in the time it takes to heat up the water for the pasta and cook it. Pack leftover portions of this casserole for brown-bag lunches — it’s just as tasty at room temperature as it is served warm.

Complete the meal: This satisfying casserole needs only a simple salad or slaw to complete the meal. It never hurts to get more green onto the plate — broccoli, green beans, or hardy greens, steamed or sautéed.

Photographs by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

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Yield: 6

Vegan “Tuna”-Noodle Casserole

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This vegan “tuna”-noodle casserole is a plant-based version of the classic old-fashioned casserole, taking it straight from the 1950s into the present. 

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• 8 to 10 ounces pasta, any short shape (shells and twists work well)
• 15-ounce can cannellini or Great Northern beans, drained and rinsed
• 1 cup plain plant-based milk
• 2 teaspoons salt-free seasoning (like Mrs. Dash)
• 2 tablespoons olive oil or vegan butter
• 1 medium onion, finely chopped
• 3 medium stalks celery, diced
• 2 cups frozen green peas, thawed
• 1 1/2 to 2 cups vegan cheese shreds, preferably cheddar-style
• 7- to 8-ounce package baked tofu, diced fairly small
• Salt and freshly ground pepper to taste
• Fine breadcrumbs and/or paprika for topping, optional

Instructions

1. Preheat the oven to 375º F.
2. Cook the noodles according to package directions until al dente, then drain.
3. Meanwhile, combine the beans, plant-based milk, and seasoning blend in a food processor or blender. Process until very smooth.
4. Heat the oil in a large skillet or stir-fry pan. Add the onion and celery and sauté over medium heat until golden and just beginning to brown lightly. 
5. Pour the pureed beans into the pan along with the cooked pasta, peas, vegan cheese, and plant-based tuna. Stir together, then season with salt and pepper and stir again. If your pan threatens to spill over, do this step in a mixing bowl.
6. Transfer the mixture to an oiled 1 1/2 quart round or rectangular casserole dish. Sprinkle with bread crumbs and/or paprika, if using.
7. Bake for 25 to 30 minutes, or until the top is golden brown. Allow to cool for 5 minutes, then dig in. 

See more ways to veganize classic recipes and comforting casseroles & skillets.