No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs

No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs

4 Tablespoons non-dairy margarine called “Nucoa”
¼ cup flour
1 ¾ cup plain rice or soy milk
2 cups sliced mushrooms
½ cup chopped yellow onion
¼ cup sliced celery
1 Tablespoon fresh or 1 teaspoon dry rosemary
1 Tablespoon fresh or 1 teaspoon dried thyme

8oz dry shelled pasta
1 (12 ¼ oz) can tuna, well drained

Breadcrumbs to cover

Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in soy or rice milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.

Sauté mushrooms, onions and celery until tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.

Cook pasta according to package directions. Drain.

Preheat oven to 350 degrees. Coat an 8” square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces with a fork. Add cooked noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be make one day ahead. Cover and chill in refrigerator until ready to bake). Sprinkle with breadcrumbs. Bake until casserole bubbles around edges, about 30 minutes. Serve hot with bread.