Tuna Casserole

Casserole Filling ​

  • 1 Package of Franklin Farms Plant-Based Tuna​

  • 2 Cups of Egg Free Pasta ​

  • 1 Cup of Almond Milk​

  • 1 Tablespoon of Plant-Based Butter​

  • 1 Tablespoon of Flour​

  • 1 Tablespoon of Fresh Parsley, chopped ​

  • 1 Teaspoon of Garlic Powder​

  • 1 Teaspoon of Onion Powder​

  • 1 Teaspoon of White Pepper​

  • 1 Teaspoon of Salt ​

  • 1 Teaspoon of Pepper​

  • Topping ​

  • ¼ Cup of Panko Breadcrumbs ​

  • 1 Tablespoon of Vegan Butter, melted ​

  • 1 Teaspoon of Garlic Powder​

  • 1 Teaspoon of Onion Powder​

  • 1 Teaspoon of Salt​

  • 1 Teaspoon of Pepper​

Pre-heat oven to 400 degrees. Start by boiling water and cooking the egg noodles. While pasta cooks, prepare sauce by heating a large pan over medium heat. Add the vegan butter and flour and whisk until it becomes a paste, slowly add in the almond milk.

Reduce heat to low and continue to whisk until thickened preventing the sauce from burning. Once thickened, add in the seasonings and tuna. Once the pasta is finished, drain, and add to the sauce. Gently toss to combine and add to a greased casserole dish. ​

Prepare topping by adding all ingredients together in a bowl and mix to combine. Top the casserole with the breadcrumb topping and bake for 15-20 minutes until golden brown. Remove from the oven and let sit for 10 minutes before serving. Top with extra fresh parsley and enjoy! ​

​*Optional: Add sliced mushrooms or frozen peas to the sauce when cooking for extra veggies. ​