This casserole is creamy and hearty. We just had my parents over for dinner and the girls wanted to serve this casserole. I made 1 batch with chicken and peas and another batch with ground beef and corn. The leftovers reheated perfectly.
Meat and Noodle Bake
1 box cooked noodles, any shape desired
2 cups (1 lb) cooked diced chicken, ground beef, ground sausage,
diced ham, etc.
1 can creamed corn
1 can peas, corn, etc.
1/2 cup dairy free margarine
1/3 cup flour
2 cups chicken or beef broth
1 cup soy milk
Salt and pepper to taste
Place the noodles, meat, creamed corn and vegetables in a 9x13 baking dish. In the empty noodle pot, melt the margarine. Add the flour then stir until smooth. Add the broth, soy milk, salt and pepper. Cook and stir until slightly thickened. Pour the sauce mixture over the noodle mixture then stir until thoroughly combined. Bake, uncovered, at 350 for 45 minutes.
Shared with Check Me Out Saturday, Savory Sunday, Mouthwatering Mondays and Melt in Your Mouth Monday.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.