Ingredients
Method
- Preheat oven to 350°F. Grease a 9x13 inch baking dish with cooking spray or oil.
- Cook egg noodles according to package directions until just al dente (they should still have a slight bite). Drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms and cook for 5-6 minutes until golden and most of the liquid has evaporated.
- Add onion to the skillet and cook for 3-4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually whisk in the non-dairy milk, making sure to break up any lumps. Cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Stir in salt, pepper, and thyme. Remove from heat and gently fold in the drained tuna, breaking it into bite-sized chunks.
- Add the cooked noodles and frozen peas to the tuna mixture, stirring gently to combine everything evenly.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- In a small bowl, mix panko breadcrumbs with remaining 1 tablespoon olive oil. Sprinkle over the top of the casserole.
- Bake for 25 minutes until the top is golden brown and the edges are bubbling. Let cool for 5 minutes before serving.
- Garnish with fresh parsley and serve immediately.
Notes
This casserole can be assembled up to 2 days ahead and refrigerated before baking. Add 5-10 minutes to the baking time if cooking from cold. Leftovers keep in the refrigerator for up to 3 days. You can substitute canned salmon for the tuna if preferred. For a gluten-free version, use rice noodles and gluten-free flour.