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Sunday, April 8, 2012

Egg Free, Dairy Free Meat and Noodle Bake

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.
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2 comments:

  1. godshebaFebruary 13, 2013 at 12:31 PM

    This is an awesome versatile Allergy friendly casserole! To make Allergy friendly for my son I will make this with chicken broth, turkey sausage or chicken, rice dream , no peas and maybe broccoli cuts. Have you tried freezing this meal? If so how long does it last for you?

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  2. LoriFebruary 15, 2013 at 12:04 PM

    I freeze most of my casserole leftovers in single portion bowls so the girls have a fast lunch. This one freezes great. The rice casseroles are the only ones that don't freeze too well. I'm not sure how long they would keep in the freezer, I'm assuming at least 2 months. The girls eat the leftovers faster than than can go bad.

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