This household has been gluten and dairy free for nearly four years now. We haven't eaten a creamy casserole even one time since that dreary day when dairy was marked as a contributor to the problems for our then toddler son.
We've tried alternative cheese sauces. We've tried blended tofu to mimic the creamy texture expected in a cream sauce. We've tried to pretend that cream simply doesn't matter so much in things like pot pies and casseroles. Each experiment was beyond disappointing, to say the least.
Despite my best efforts at recreating our old favorites, we often sat at the table begrudgingly finishing the food on the plate for fear of going to bed hungry.
Not so anymore. Bring on the Stellar Tuna Casserole. I'd say it's about time!
Stellar Tuna Casserole
16 oz rice pasta (we love Tinkyada brand)
1 TBS olive oil
2 cloves garlic, minced
1 medium onion, diced
8 oz mushrooms, sliced
fresh ground pepper, to taste
salt, to taste
1/2 C frozen peas
2 small cans of tuna
2 medium red potatoes, peeled and thinly sliced
3C almond milk
3 tsp chicken bullion (we love Better Than Bullion brand)
2 TBS cooking sherry
potato chips or sliced almonds
The Preparation Method:
Preheat oven to 350 degrees. Bring out a large pasta pot and start water to boil. You will also need a large frying pan and a medium sauce pot. Be prepared, you will have three burners going at once. I will outline the process in a few simple steps.
1. Combine sliced potatoes, almond milk and chicken bullion in medium sauce pot. Bring to a boil. Reduce to a strong simmer for 12 -15 minutes or until the potatoes are tender. When ready, take off the heat and use an immersion blender to puree mixture into a smooth sauce.
On the Eve of Thanksgiving, I realize many of us may be doing a whole lot of this over the next 24 hours.
Patty Griffin - Making Pies
Find the printable recipe here.