Tuna Potato Casserole
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1
Melt margarine in a sauce pan over med/lo heat.
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2
Once melted stir in some gluten free flour to make a paste.
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3
Measure in some seasonings.
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4
Slowly stir in some almond milk until all ingredients are well combined. Stir occasionally until it begins to boil and thicken.
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5
While sauce is heating chop up a yellow onion.
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6
Slice some potatoes thinly. I use a mandolin slicer.
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7
Once sauce thickened, spread 1/3 of the sliced potatoes over bottom of prepared casserole.
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8
Drain 2 or 3 cans of tuna. Mix the diced onion and tuna together well.
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9
Spread 1/2 of this mixture over the layer of sliced potatoes in the casserole.
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10
Repeat layers and then top with remaining sliced potatoes.
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11
Pour all of the sauce over top of the casserole and spread to edges.
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12
Bake casserole in a preheated 375F oven for 1 hour or until sauce is browning and bubbling and potatoes are tender.
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13
Remove from oven.
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14
Serve.
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15
Enjoy!
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