How to Make Tuna Potato Casserole

1

Melt margarine in a sauce pan over med/lo heat.

2

Once melted stir in some gluten free flour to make a paste.

3

Measure in some seasonings.

4

Slowly stir in some almond milk until all ingredients are well combined. Stir occasionally until it begins to boil and thicken.

5

While sauce is heating chop up a yellow onion.

6

Slice some potatoes thinly. I use a mandolin slicer.

7

Once sauce thickened, spread 1/3 of the sliced potatoes over bottom of prepared casserole.

8

Drain 2 or 3 cans of tuna. Mix the diced onion and tuna together well.

9

Spread 1/2 of this mixture over the layer of sliced potatoes in the casserole.

10

Repeat layers and then top with remaining sliced potatoes.

11

Pour all of the sauce over top of the casserole and spread to edges.

12

Bake casserole in a preheated 375F oven for 1 hour or until sauce is browning and bubbling and potatoes are tender.

13

Remove from oven.

14

Serve.

15

Enjoy!