Mock Tuna Noodle Casserole

April in D.C. has been acting really weird. One day it will be 75 degrees and hubby and I are eating salads and popsicles.  Then the next day it’s rainy and 41.  This is that time of year when D.C. can’t make up its mind as to whether it wants to be grey and gloomy and cold, or sunny and beautiful.  We go through this every year, but this year it seems to be taking longer than usual.  By Easter we should have sorted ourselves out, but in the meantime comfort food is still called for.  And I know that it’s still cold up north where my family is… so this recipe is a gift for all of us.  It’s warm and soothing, briny and salty from the Chickpeas of the Sea, and even includes a crispy golden crust.  In short, Mock Tuna Noodle Casserole is the total package, perfectly designed for taking us out of the winter doldrums and into spring and summer.

Mock Tuna Noodle Casserole

6 ounces egg noodles (1/2 package)
1 cup Chickpeas of the Sea
1/2 cup Homemade Bread Crumbs (or substitute panko)
olive oil

  • Preheat oven to 350 degrees Fahrenheit.
  • Boil egg noodles in salted water, until al dente.  Remove noodles to a mixing bowl, reserving some of the pasta water.
  • Add Chickpeas of the Sea to the noodles and fold together gently.  Add pasta water, a little at a time, to loosen mixture as needed.
  • Remove noodles and Chickpeas of the Sea to a casserole dish.
  • Sprinkle bread crumbs in an even layer over the top of the casserole.  Drizzle with olive oil to ensure browning.
  • Bake at 350 for 3o-35 minutes, until top of casserole is golden brown and casserole is heated through.

Yield: Serves 4.

Source: Covered In Flour

Source: Covered in Flour.

4 thoughts on “Mock Tuna Noodle Casserole

  1. This sounds fantastic! I am in love with your “chickpeas of the sea” recipe and can’t wait to try it.
    I just went pescatarian a few weeks ago and although I’m still eating seafood my goal is to go vegetarian in the near future. Tuna has been one thing that I enjoy and know that I’ll have a hard time giving up so this is perfect for me.

    • Thanks for your comment, Lisa! And congrats on your decision to go pescatarian, and on your vegetarian goals! I’m all for people eating less meat, and I think the best way is to tempt them with tasty recipes. 🙂 Keep checking back because I have some great new posts planned with more yummy meatless dishes. (White bean sliders with caramelized onions sound good?)

      I checked out your blog and it’s fantastic – can’t wait to read more!

  2. Hi Jaclyn,
    So I made your chickpeas-of-the-sea and mock tuna casserole for dinner tonight and I am BLOWN AWAY!
    I cannot believe that there is no tuna whatsoever in the recipe. It even kind of smells like tuna! It is so tasty and I honestly don’t think I ever need to crack open another can of tuna again. 🙂
    Thank you so much for sharing! I am really looking forward to your other meatless recipes coming up.

    • Hi Lisa,

      Thanks so much for your comment – you made my day! I’m glad to hear that you liked the recipe so much, and that you feel it can replace tuna for you. That was exactly what I was going for! Seriously, I can’t even describe how big my smile is right now. 😀


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