NOT-TUNA CASSEROLE

SERVES 6 TO 8 PORTIONS

Olive oil spray

1lb (16oz) pasta (gluten-free if necessary)

1 tsp. olive oil

1/2 yellow onion, diced

1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

One 14 to 15 oz. can artichoke hearts, rinsed, drained, and quartered if whole

1 tsp. dried thyme

1/2 tsp. garlic powder

Salt and black pepper to taste

Cream of Mushroom Soup

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

NUTRITIONAL VALUES

Calories: 309kcal
Fat: 4.3g (0.5g S.Fat)
Carbs: 54.6g
Protein: 13.8g
Sugar: 4.3g
Sodium: 24mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray a 9 × 13-inch baking dish with olive oil.

Bring a pot of water to a boil and cook the pasta until al dente according to package directions. Rinse with cold water after draining.

In a large shallow saucepan over medium heat, heat the olive oil while the pasta is cooking. Sauté the onion until it is translucent. Cook for 5 minutes after adding the chickpeas and artichokes, using a spatula to tear apart the artichokes as they cook. Combine the thyme and garlic powder in a mixing bowl.

Gently mash the chickpeas and artichokes with a potato masher until just slightly mashed with chunks. Stir in the soup and pasta until well combined. Season with salt and pepper.

Remove from the heat and place in the prepared baking dish for 15 minutes. Bake for 5 minutes more after adding the potato chips (if using). Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.