Today’s adventures in the kitchen brought me one WHOOPING failure, and a single gratifying success.

We’ll come back to the failure, but for now let’s focus on transforming tuna noodle casserole, a cheap and easy family classic, into a non-traditional, non-dairy, but still cheap and easy, soon-to-be family classic.

I had two goals for this meal. First and foremost, it had to taste good otherwise, what’s the point?  Second, I wanted it to be as close as possible to the tuna noodle casserole I grew up with, creamy and rich.  You know, the one made with a can of cream of mushroom soup and a truck load of mayo?

Actually, there’s still quite a bit of mayo, there’s no getting around that, but honestly, why would you try? I did however, get rid of the cream, and for once did *not* replace it with my go to dairy free ingredient, the coconut milk.

Yep, that coconut milk is good stuff stuff, but frankly, it’s overpriced, and I’m ready to try out other ingredients. I decided instead to have a little fling with (gasp!) the tofu.

Stop! Don’t run away!  I think tofu is weird and gross too, but here it gives you all the creaminess of cream with no lingering beaniness lurking in the background. In this recipe it’s so well disguised, your guests, children, even your picky vegetable-haters will not have the slightest inkling of its presence.

Tuna Noodle Awesome:

8 oz cooked egg noodles or GF noodles

½ cup mushrooms chopped small (optional)

½ cup celery diced

¼ cup onion diced

¼ cup fresh parsley (only if you have it on hand – don’t run to the store for it)

1 tbsp vegetable oil

½ Knorr chicken or vegetable bouillon

2 tbsp water

6 oz silken tofu – get the cheap stuff, you’re not going to taste it anyway

½ cup mayo, vegan mayo would work as well

2 tbsp flour

1 tsp onion powder

1 tsp garlic powder

salt and pepper to taste

3-5 oz tuna

¾ cup bread crumbs

2 tbsp margarine melted

Preheat oven to 350.

Heat oil in a small pan, sauté vegetables over medium for about 5 minutes. You can skip this step if you like your casserole with a little crunch.

Dissolve the bouillon in water by microwaving in a small dish ~30 seconds.  Add to a mixing bowl along with tofu, mayo, flour, onion and garlic powder. Whisk until well combined.  Add salt and pepper to taste.

Add in vegetables and tuna.  Stir.  Add noodles.  Mix gently.  Scoop into a casserole dish.

Mix bread crumbs with butter and sprinkle over top of casserole.

Bake 15 minutes or until top is bubbly brown.

There you have it.  A tuna noodle casserole your mother would be proud of. Unless of course, she found out you put hippie food in it…but I can keep a secret if you can!

Katie

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