Tuna Noodle Casserole, almost vegan version

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 196.8
  • Total Fat: 6.8 g
  • Cholesterol: 9.7 mg
  • Sodium: 347.0 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 4.8 g
  • Protein: 11.0 g

View full nutritional breakdown of Tuna Noodle Casserole, almost vegan version calories by ingredient
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Introduction

Most tuna noodle casseroles call for cream of (something) soup and/or cheese, making them unsuitable for vegetarians. If you are a vegetarian who eats fish, this recipe is for you. Most tuna noodle casseroles call for cream of (something) soup and/or cheese, making them unsuitable for vegetarians. If you are a vegetarian who eats fish, this recipe is for you.
Number of Servings: 6

Ingredients

    8 ounces whole wheat pasta (medium shells)
    2 tablespoons Smart Balance buttery spread
    2 tablespoons whole wheat flour
    1 cup unsweetened almond milk
    1 cup Daiya non-dairy cheeze
    1 10-ounce package frozen peas
    1 6-ounce can chunk light tuna
    1/4 tsp Mrs Dash or other seasoning

Tips

For a more "wet" casserole, cook covered.

If your family doesn't like peas, frozen corn will do.


Directions

Preheat oven to 375 degrees F.

Cook 8 ounces pasta per package instructions. If using spaghetti or linguini, break the dry spaghetti into thirds (about 4 inches (9 cm) long) before cooking.

Melt 2 tbsp Smart Balance buttery spread into saucepan at low heat, add 2 tbsp whole wheat flour, and stir until thoroughly mixed. Add 1 cup almond milk and heat until just bubbling (not boiling). Add 1 cup Daiya cheddar non-dairy cheeze and stir until thoroughly mixed. Add tuna ad frozen peas and stir until peas are no longer frozen.

When pasta is ready, spray casserole pan with cooking spray and add pasta and sauce. Top with 1/4 tsp Mrs Dash or black pepper, and stir until thoroughly mixed.

Place in oven for 30 minutes. Serve hot.

Serving Size: Makes about 6, 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DANJODEA.

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