Not-Tuna Casserole
Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with olive oil.
- Cook45 min
- Total45 min
- Serves8
- LevelEasy
Ingredients
- 1 pound olive oil spray
- 1 tsp. pasta (gluten-free if necessary)
- 1⁄2 olive oil
- 11⁄2 cups yellow onion, diced
- one 14- to 15-ounce cooked chickpeas (or one 15-ounce can, rinsed and drained)
- 1 tsp. can artichoke hearts, rinsed, drained, and quartered if whole
- 1⁄2 tsp. dried thyme
- to taste garlic powder
- 2 cups salt and black pepper
- Cream of Mushroom Soup
- lightly crushed plain kettle-style potato chips, optional
Preparation
- Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with olive oil.
- Bring 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.
- While the pasta is cooking, heat the olive oil in a large shallow saucepan over medium heat. Add the onion and sauté until translucent. Add the chickpeas and artichokes and cook for about 5 minutes, using your spatula to tear apart the artichokes as they cook. Add the thyme and garlic powder.
- Use a potato masher to gently mash the chickpeas and artichokes until just slightly mashed with chunks. Add the soup and pasta and stir until combined. Add salt and pepper.
- Remove from the heat, transfer to the prepared baking dish, and bake for 15 minutes. Sprinkle the potato chips over the top (if using) and bake for another 5 minutes. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
