* you can omit the Mrs. Dash and use any herbs you wish
* you can omit the mayonnaise
9 oz can tuna in water, drained
1 small onion, diced
1 package dairy free cheese, shredded and divided
1 tablespoon dairy free spread
1/2 cup gluten free Bisquick
1 cup dairy free milk of choice
1/2 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
1 teaspoon Mrs. Dash original*
1 tablespoon mayonnaise*
1 large, ripe tomato, sliced thinly
Spray a 9 or 10-inch pie plate with cooking spray. Preheat oven to 400 degrees.
In a covered microwave-safe bowl, cook onion and dairy free spread on high for 30 seconds to one minute, until onion is soft.
Drain tuna and put into a small bowl. Add Mrs. Dash seasoning, salt, pepper and 1 tablespoon mayonnaise. Stir in cooked onion and melted spread. Turn mixture into the greased pie plate. Sprinkle with half of the cheese.
In a small bowl, whisk together Bisquick, milk and eggs, until combined. Pour over tuna mixture. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. A few moist crumbs are ok.
While pie is baking, slice the tomato into thin slices.
Remove pie from oven.
Sprinkle remaining cheese over the top of the pie. Lay slices of tomato evenly over the top of the cheese.
Turn on oven broiler. Place pie under broiler until cheese is melted.
* do not use russet potatoes
* you might need more or less of the broth. Sauce should be thick.
2 1/2 pounds red or white skin potatoes, sliced thin*
2 tablespoons dairy free spread
1 medium onion, chopped
2 tablespoons white rice flour
1 3/4 cup chicken broth*
1/2 teaspoon each salt
1/8 teaspoon black pepper
8 oz dairy free cheese, shredded
Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.
Slice potatoes about ¼-inch thick; place in a bowl of cold water so they won’t turn brown.
Melt 3 tablespoons dairy free spread in a heavy skillet over medium heat. Add the onions and saute until they are tender and translucent about 5 minutes.
Whisk in flour until smooth.
Gradually whisk in the broth. Add the salt, and pepper and continue to whisk until sauce is thick and bubbly (looks like a thick cheese sauce). Add 1 teaspoon herbs of choice (I used Italian herb blend). Add in shredded cheese, mixing until smooth and cheese is melted.
Layer the potato slices and cooked onions in your prepared baking dish. Pour the sauce evenly over the potatoes.
Cover and bake for 30-45 minutes, or until potatoes are tender.
this is the traditional holiday side dish you remember
1/2 cup dairy free milk of choice
1/2 cup chicken or beef broth*
1 tablespoon Earth balance buttery sticks
1 tablespoon rice flour
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
1/2 teaspoon thyme, or herbs of choice
4 oz mushrooms, chopped
1/2 small onion, chopped
2 cans green beans, drained
1 package crunions
Make the bechamel and cream of mushroom soup: Melt the spread in a large skillet or saucepan over medium heat until bubbling. Cook mushrooms until liquid is released and they start to shrink. Sprinkle the flour over the mushrooms and whisk until incorporated. Mix together the milk and broth in a large measuring cup. Pour slowly over flour mixture and whisk continually until thickened. Bechamel should be thicker than gravy, but still spoonable. If the mixture is too thick, add additional milk or broth until desired consistency.
Assemble the casserole: In a medium casserole dish, add drained green beans. Season with salt and pepper if desired. Pour in your cream of mushroom soup and stir to combine. Add half of the package of crunions, and stir together. At this point, you can refrigerate the casserole until needed, up to one day.
When ready to bake, preheat the oven to 400 degrees. If you have made the casserole ahead, remove from refrigerator at least 30 minutes before baking. Put casserole in oven and bake for 10 minutes, or until bubbling. Add remaining crunions to top of casserole, and bake an additional 5 minutes, or until crunions are slightly browned. Remove from oven and serve.
* the broth adds additional flavor, but if you want to omit it, use an additional half cup of milk for a total of one cup liquid.
If you want to increase the amount of bechamel, use one tablespoon of fat and one of flour for each cup of bechamel.