This is one of my very favorite comfort foods. I was pretty sure I was going to have to live without it until I stumbled across a recipe that I could adapt to my tastes. This is amazing - tastes like the real thing!
1 12 oz bag of Tinkyada brown rice macaroni - cooked
3 cans of light tuna - drained (not albacore - too much mercury)
1 10 oz bag of frozen peas and carrots - rinsed in hot water to thaw
3 tbsp Earth's Balance margarine
1/4 cup white rice flour
2 cups chicken broth
1/4 cup real mayonnaise
1 tbsp minced onion
1/2 tsp sea salt
pepper to taste
1 cup potato chip crumbs (or more if you like)
Mix the cooked macaroni, tuna and peas and carrots in a casserole dish. Make a roux over medium heat with the butter and white rice flour. Add broth slowly and whisk until smooth. Add minced onion and salt, keep whisking. Whisk in mayo and blend until smooth and the consistency of alfredo sauce. Pour sauce over noodle/tuna/vegetable mixture and mix thoroughly. Cover top with potato chip crumbs and bake 30 mins in a 350 degree oven. Enjoy!
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