Solar Tuna Mushroom Casserole Variation #90

What with spring cleaning and spring garden duties, it's always nice to be able to rely on a casserole for dinner. Though not very fond of tuna casseroles, per se, I have long since figured out how to enjoy the protein of tuna without that canned fishy taste in the actual dish. The proof was in my sister's not believing I had used tuna and found this one delicious. Tasty, economical, FREE energy, a win-win way to feed a family of four; don't you think?

Solar Tuna Mushroom Casserole
1 5oz can of white albacore tuna, canned in water
1 medium onion, chopped
4 cloves of garlic, chopped
1 can shitake mushrooms, chopped and dried with paper towel
1 Tablespoon olive oil
1 Tablespoon dehydrated tomato flakes or 1 medium tomato, chopped
1 pound elbow macaroni, uncooked
6 cups chicken broth, plus water for 1 inch liquid to cover ingredients
1 Tablespoon yellow mustard
1/2 teaspoon stevia/sugar
1 teaspoon basil
1-1/2 teaspoons parsley
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon soy sauce
Preheat solar oven to 225F. In heavy sauce pan over medium-high heat, saute onions, garlic, mushrooms, until onions start to become translucent. Add chicken broth and all other ingredients, except macaroni; bring to boil. Add macaroni and enough hot water to cover all with at least 1 inch of liquid; stir to blend while returning to boil. Transfer to casserole dish that has been pre-heated with hot water, cover, place in solar oven for approximately 60-70 minutes, or until all liquid is absorbed and macaroni is al dente. [NOTE: I don't care for cheese on a tuna casserole; but, if you like it, add it at this point and return to solar oven for an additional 10 minutes.]  Let me know what you think and I hope you'll share  one of your favorite tuna casserole recipes, too.