scatterbunny
New member
I made a tuna noodle casserole tonight, sort of based on Kashi's dairy-free tuna noodle casserole on Recipezaar, but I tweaked it a little bit, making my sauce more like the dairy-free condensed cream soup substitute that LuvBug gave me.
I sauteed thin-sliced celery and carrots in Earth Balance margarine, added a cup of veggie broth, 3/4 cup of plain almond milk and 1/4 cup of water, plus some dried garlic and dried parsley. I thickened it with a pinch of cornstarch.
I mixed it with two cans of tuna and about six cups of whole wheat spiral pasta and baked it for about 10 minutes. YUMMY!
Even Hayley liked it, which is the true test. She picked out most of the carrots, but ate raw carrots on the side.
Thanks for the advice, everyone!
I sauteed thin-sliced celery and carrots in Earth Balance margarine, added a cup of veggie broth, 3/4 cup of plain almond milk and 1/4 cup of water, plus some dried garlic and dried parsley. I thickened it with a pinch of cornstarch.
I mixed it with two cans of tuna and about six cups of whole wheat spiral pasta and baked it for about 10 minutes. YUMMY!
Even Hayley liked it, which is the true test. She picked out most of the carrots, but ate raw carrots on the side.
Thanks for the advice, everyone!