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Fishless Tuna Casserole

I tried a new vegetarian product today from Meatless Select. The product is Fishless Tuna, and it makes a very nice tuna casserole for vegetarians. Fishless Tuna Casserole

Serves 5.


  • 8 oz tricolor or plain dry rotini pasta
  • 2-5 oz cans Meatless Select Fishless Tuna
  • 2 Tbsp vegan or dairy butter
  • 1 c celery, chopped
  • 1/2 c onion, chopped
  • 1/2 c bell pepper, chopped
  • 1-4 oz can mushrooms, drained (reserve liquid)
  • 1 c frozen peas
  • 1-10 oz can condensed Cream of Mushroom soup
  • 3/4 c milk (approximate)
  • 1 Tbsp soy sauce
  • 1 tsp savory or rosemary
  • 1/2 tsp salt
  • 1/4 tsp coarse black pepper
  • 1/2 tsp paprika


  1. Preheat oven to 375 degrees F and generously butter an 11 x 7 x 2 inch baking dish or larger.
  2. Cook pasta according to package directions for “al dente”.
  3. Place tuna in a fine strainer and rinse well. Drain and set aside.
  4. In a large skillet over medium heat, melt the butter and saute the celery, onion, bell pepper, and mushrooms for 4 minutes. Remove from heat and stir in the peas and tuna.
  5. In a small bowl, whisk together the Cream of Mushroom soup, the canned mushroom broth plus milk to equal one cup, the soy sauce, savory, salt and pepper.
  6. Spread the skillet mixture evenly in the prepared baking dish. Evenly pour the mushroom soup mixture on top and pat down with a spoon. Sprinkle with paprika.
  7. Bake uncovered 30 minutes. Serve hot.

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