Macoroni and Non-Cheese

From the Uncheese Cookbook

1/4 c. water
1 T. balsamic vinegar or lemon juice

Heat in a large saucepan.  Add 1 large onion, finely chopped, cover, and cook, stirring occasionally, until tender and lightly browned (about 15-20 minutes).  Add a little more water to loosen onion if it sticks.

Meanwhile, cook elbow macaroni (1 lb.), drain, and stir into onions.  Mix well.

Process the rest in a blender until smooth:

1/2 c. pimiento
1/2 c. raw cashews
1/3 c. lemon juice
1/3 c. nutritional yeast flakes
4 T. non-alcoholic white wine or mirin
2 t. onion granules
2 t. garlic granules
1 t. salt

Add this to the mixture and put in a 3 qt. casserole dish.  Bake at 350 degrees for 25-35 minutes.  Serve immediately.

Baked Ravioli and Spinach

15 oz. frozen cheese or cheese and broccoli ravioli, 6 oz. spinach, and 24 oz. marinara in a 2 qt. casserole dish at 400 degrees for 45 minutes, top with mozzarella cheese.

Tuna Casserole

Adapted from the big Taste of Home cookbook.

*Cook about 4 cups of egg noodles according to package directions.

*Combine noodles with 2 cans of tuna (6 oz. cans), 2 zucchinis, chopped, 1/2. c. whole yogurt, 1/2 c. fat-free yogurt, 1 chopped celery rib, 2 green onions, 2 tsp. prepared mustard, lots of thyme, a dash of salt, about a cup of mozzarella cheese, 2 Roma tomatoes, and half a package of mushrooms. 

*Put in a 3 qt. casserole dish, top with rest of mushrooms and maybe a little more cheese.  Bake at 350 degrees covered for 30 minutes, then uncovered until warmed throughout (at least 40 minutes total, longer if refrigerated first).