Who doesn’t love a good crowd-pleasing, belly-filling, comforting casserole? Enter my gluten-free, vegan version of the childhood classic: chicken noodle casserole. Considering I found The Hubs hovering over the casserole dish scooping forkfuls of noodley goodness into his mouth during dinner clean-up, I’d call this recipe a win.
GLUTEN-FREE CHICKEN-LESS NOODLE CASSEROLE
Olive oil drizzle
1/4 cup chopped onion
2 garlic cloves (minced)
1.5 cup oyster mushrooms (chopped)
1/4 cup water
2Tbl Better Than Bouillion No Chicken Base
1/2Tbl poultry seasoning (this one is gluten-free)
2tsp garlic powder (this one is gluten-free)
Preheat the oven to 375°F.
Boil the noodles according to package instructions.
Microwave the frozen veggies with Earth Balance until mostly thawed.
While the noodles cook and veggies warm, heat a drizzle of oil in a large pan.
Add the onions and mushrooms to the pan, stirring in the garlic once the onion has begun to soften.
Stir in the Better Than Bouillon, garlic powder, and poultry seasoning.
Let the mushroom mixture cook until the mushrooms are tender.
Deglaze pan with water.
Cook mushrooms until the water has evaporated.
Transfer the noodles, veggies, and mushrooms to a large casserole dish.
In the same pan that was used to cook the mushrooms, add Earth Balance and heat until melted.
Stir in the mushroom soup and aminos, then gradually whisk in the flour until a roux has formed. (Use more or less flour depending upon how your roux thickens. Add a touch of non-dairy milk to thin if needed.)
Gently fold the roux into the casserole mixture.
Smooth the casserole flat then sprinkle parmesan style shreds and panko over top.
Spritz the topping with cooking spray.
Bake the casserole for 10 minutes then broil briefly just until the topping is golden.