- Prep-time: / Ready In:
- Makes one (9 × 13-inch) casserole
- print/save recipe
This hearty casserole calls for garbanzo beans instead of tuna, and mushrooms instead of the traditional can of salt-heavy Cream of Mushroom Soup. Perfect for “comfort food” night. There’s a no-nut option, as well.
For the Sauce:
- 2½ cups unsweetened, unflavored plant milk
- ½ cup unsalted cashews (2 ounces)
- 1 teaspoon granulated onion
- ½ teaspoon freshly ground black pepper
- 1 tablespoon kelp granules or kelp powder (optional, for a light seafood flavor)
For the Base:
- 1½ cups uncooked elbow or small-shell pasta
- 1 medium yellow onion, chopped (about 2½ cups)
- 8 medium cremini or white mushrooms, sliced
- 2 cups green peas (frozen and thawed, or canned)
- 3 cups cooked garbanzo beans (or two 15-ounce cans, drained)
- Place the plant milk, cashews, granulated onion, pepper, and kelp (if using) into a blender and set aside (so the cashews can soften).
- Cook the pasta in a soup pot according to the instructions on the package; drain and place the pasta back into the soup pot, off of the heat.
- Preheat the oven to 375°F. Add the onions and mushrooms to a skillet on high heat, stirring and cooking for 3 to 5 minutes until softened and lightly browned, adding a little water only as needed to prevent sticking. Add this mixture, as well as the peas, to the pot of cooked pasta.
- Place the garbanzo beans into a food processor and pulse just until the beans are broken down (but not mushy). If you don’t have a food processor, mash the beans with a potato masher. Add to the soup pot.
- Blend the sauce ingredients until smooth. Add to the soup pot and stir.
- Spoon into a 9 × 13-inch baking dish. Bake uncovered for 35 to 40 minutes, until the top is lightly browned.
- Note: For a lower-fat, nut-free casserole, replace the cashews with 1½ cups cooked cannellini beans (or one 15-ounce can, drained).