Tuna Casserole

Prep Time: 2 Minutes
Cook Time: 15 Minutes

This is one of the "poor man's" meal that I like to cook every now and then. My mother used to make it often for us growing up because it was easy, quick and what she would call a poor man's meal, inexpensive. My poor mom had a big family with large appetites. There were never any leftovers in our house. 

When I'm in a hurry and my fridge is bone dry with food, this is my go to meal. I always keep a can of tuna and noodles on hand. ​

Ingredients:
 
- 1 can Safe Catch Wild Albacore Tuna (Low Sodium)
- Organic Gluten Free Elbows
- Organic Peas
- Mushroom 
- Vegan butter
- Truffle salt
- Vegan cream cheese / Heavy Whipping Cream 
- 2 slices Vegan Cheese/ parmesan cheese
-  ½ cup almond milk / skip for non-dairy way

Steps: 

In a sauce pot, boil water with sea salt, once comes to a boil, add in noodles, lower heat to medium and stir with wooden chop sticks/ spoon. Never add oil because you prevent the noodles from absorbing the flavor, the wooden tools help keep them separated. 
 
In a frypan, sauté chopped up mushroom in butter and truffle salt. Remove from heat and set to side when done. 
 
I like to keep my noodles on the al dente end because you’re still going to cook in cream sauce and don’t want soggy noodles. Rinse noodles in cold water. 
 
Then place back in sauce pot and add: french butter, vegan cheese, parmesan reggiano, milk or choice and let melt, onion powder and garlic salt. Then add in tuna, peas, sautéed mushroom and mix. When cheese is melted, remove from heat, let chill and serve.