I know it is summer and lighter dishes are in, but some days I need comfort food! This is an updated version of an old school favorite…green bean tuna casserole. The dairy is gone, as are the green beans and fried onion like straws. Remaining is all the deliciousness!
Start by preheating the oven to 350*. Fill a four quart pot three-quarters or so full with water and put on the stovetop to boil the noodles. I used a sixteen ounce package of no yolk egg noodles, feel free to use whatever noodles you have in the cupboard. Cook for two minutes less than the package calls for since they will continue to cook in the oven.
Over medium heat in a large skillet, saute one diced yellow onion and two diced shallots (to replace the fried onion like straws but keep the flavor) in one turn of extra virgin olive oil. Salt well to sweat and soften. Saute until tender, two to three minutes. Sprinkle in three tablespoons of flour. Slowly add in one and a half cups of plain soy milk to make a “bechamel” sauce. Stir constantly to make sure it doesn’t scorch.
In another skillet, saute one pound of chopped cremini (or your choice) mushrooms until nicely browned. This will take ten minutes or so. DO NOT salt or the mushrooms will get mushy instead of browned.
When the noodles are done, combine with “bechamel”, half a tub (four ounces or so) of non-dairy cream cheese and half a tub (again, four ounces or so) of non-dairy sour cream in a large mixing bowl. Add the mushrooms into the mixture as well.
In a medium skillet over medium-high heat, saute one bunch of asparagus cut into roughly half-inch pieces (this replaces the green beans) until deep green. This will take three minutes or so. We like our asparagus crisp still, if you like it softer, saute a little longer. Add into the noodle mixture.
Strain two cans of albacore (or whatever you have on hand) tuna well and mix into the noodle mixture. At this point you want to mix very well and pour into a baking dish.
Cover with aluminum foil and bake for twenty minutes. Meanwhile, brown one cup of panko in a skillet. After twenty minutes, sprinkle the panko over the casserole and bake another ten minutes or so uncovered.