Dairy-Free Tuna Noodle Casserole |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 5 |
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A tuna casserole for those who cannot eat dairy. Ingredients:
6 cups whole wheat pasta, cooked |
1 (170 g) can tuna (flaked is easiest) |
1 1/2 cups frozen green peas |
2 tablespoons vegan margarine (i recommend earth's best) |
2 tablespoons unbleached flour (you can use white) |
2 cups chicken bouillon |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Set cooked noodles aside, do not rinse.
2. Melt dairy-free margarine in pot over medium heat.
3. Add flour to melted margarine, mix until no lumps remain.
4. Add 1/4 to 1/2 cup chicken broth and mix until well blended into flour/margarine mixture.
5. Slowly add the remaining chicken broth, mixing well.
6. Add flaked tuna to the pot.
7. Bring to a boil, stirring often.
8. Once boiling, add frozen peas.
9. Simmer until desired thickness is achieved.
10. Combine sauce with cooked noodles.
11. Eat and enjoy.
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