Not-Tuna Casserole

Not-Tuna Casserole Recipe

By Veegs

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 20 minutes


Olive oil spray

1 pound pasta (gluten-free if necessary)

1 teaspoon olive oil

½ yellow onion, diced

1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)

One 14- to 15-ounce can artichoke hearts, rinsed, drained, and quartered if whole

1 teaspoon dried thyme

½ teaspoon garlic powder

Salt and black pepper to taste

Cream of Mushroom Soup

2 cups lightly crushed plain kettle-style potato chips, optional


1Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with olive oil.

2Bring a pot of water to a boil and cook the pasta according to the package instructions until al dente. Drain and rinse with cold water.

3While the pasta is cooking, heat the olive oil in a large shallow saucepan over medium heat.

4Add the onion and sauté until translucent

5Add the chickpeas and artichokes and cook for about 5 minutes, using your spatula to tear apart the artichokes as they cook.

6Add the thyme and garlic powder.

7Use a potato masher to gently mash the chickpeas and artichokes until just slightly mashed with chunks.

8Add the soup and pasta and stir until combined.

9Add salt and pepper.

10Remove from the heat, transfer to the prepared baking dish, and bake for 15 minutes.

11Sprinkle the potato chips over the top (if using) and bake for another 5 minutes.

12Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.

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