Sunday, March 4, 2007

Noodle Casserole

I make this with Tuno brand mock tuna and it's so tasty, but you can also leave it out (esp if you're scared of it) and it's still quite nice. We had an unusually cold day and this dish was perfect for it. With toasted breadcrumbs on top, it's time to crank up the ac in LA and pretend it's January.

Noodle Casserole
1 can Tuno (you can omit if you want)
1/2 cup frozen peas
1/4-1/2 cup sliced pitted black olives
Rotini or penne pasta, enough for 2 large or 4 small servings
2 cups soymilk
2-3 tbsp Earth Balance or margarine
1-2 tbsp flour
1 cup shredded vegan cheese OR 1/2 cup nutritional yeast + 2 tbsp arrowroot powder
breadcrumbs or crushed croutons
salt and pepper

1) Boil pasta.
2) Heat milk and butter in saucepan, gently bubble for 10 minutes to reduce liquid.
3) Slowly add cheese (or yeast) till melted.
4) Wisk and sprinkle in flour to desired thickness, add a dash of salt and pepper.
5) Combine drained pasta with cheese mixture.
6) Stir in drained tuno, peas, and olives.
7) Dump everything into a casserole dish and cover with breadcrumbs.
8) Bake at 350 till warm and bubbly (about 20-30 minutes).

DON'T BURN THE MILK! If you do, wash it out and start over.
Sprinkle the flour as you wisk, don't dump it in at once, you'll end up with a huge lump of blesh. (that's a technical term)
Cook the flour after you wisk it to get rid of the powdery taste. Just a few minutes of stirring over the heat will do it.
I toss the casserole dish in the toaster oven when i don't feel like heating up the big oven and go for a bike ride. 20 min on 350, and it's perfect.

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