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Not Tuna Casserole

This super creamy egg noodle casserole showcases all the yummy parts of tuna casserole but without the customary tuna fish. The recipe uses hearts of palm, instead of the tuna, but chickpeas would substitute nicely.
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Ingredients
  

  • 1 14-ounce can hearts of palm, drained
  • 1 tsp. dulse flakes
  • 1 tsp. Old Bay seasoning
  • 1 tsp. lemon juice
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1-¼ cups chicken broth
  • ¾ cup whole milk
  • 2 tbsp. nutritional yeast
  • 1 4-ounce can mushrooms, drained
  • 6 ounces egg free noodles
  • 1 tbsp. butter, to use after noodles cooked
  • 1 cup frozen sweet peas
  • 1 cup cheddar cheese, shredded
  • ½ cup potato chips or crackers, crushed

Instructions
 

  • Chop hearts of palm; mix them together, in a medium bowl, with the dulse flakes, Old Bay seasoning and lemon juice; coarsely mash with a fork; set aside.
  • Pre-heat the oven to 400°F.
  • Cook egg noodles according to package directions; when cooked, drain and add 1 tbsp. butter to noodles to keep them from sticking; set aside.
  • In a large skillet, over medium heat, add olive oil and butter.
  • Once melted, add onion, celery and garlic; sauté for 7 to 8 minutes; season well with salt and pepper.
  • Stir in flour; continue to cook for 1 minute.
  • In a small saucepan, over medium heat, add broth and milk; remove from heat just before mixture begins to boil.
  • To the skillet you are already using, slowly wisk in heated broth and milk; continue to cook, stirring continuously, for 3 to 4 minutes or until sauce thickens.
  • Stir in nutritional yeast; continue to stir until dissolved.
  • Add mushrooms and frozen peas; continue to cook until heated through; approximately 2 minutes; remove from heat.
  • Stir in noodles, hearts of palm mixture and 1/2 cup cheese; transfer to a greased 2-quart baking dish; top with remaining cheese and sprinkle crushed chips/crackers crumbs over casserole.
  • Place in the pre-heated oven and bake, uncovered, for 20 minutes.
  • Remove from the oven and allow to stand 5 minutes before serving.