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Tuna Noodle Casserole – Dairy Free, Slow Cooker

From Alice


This fills one 6-quart slow-cooker.

Chop your carrots and bring a saucepan of water (enough for your pasta) to a boil.

Melt the margarine in a heavy-bottomed pan over medium heat. Add flour to make a roux. Add cream cheese and stir until melted together.

Slowly add chicken broth, stirring, to keep the sauce creamy and well-mixed. Bring to a boil and cook for at least 2-3 minutes to cook the flour.

Meanwhile, cook the pasta, keeping it al-dente or ever-so-slightly undercooked rather than overcooked. Drain.

Add carrots to a saucepan of water and bring to a boil. Once boiling, add the edamame and cook according to package directions, erring on the side of too long rather than too short. Drain.

Mix pasta into sauce in slow-cooker pot.

Drain tuna and mix into pasta and sauce.

Mix in veggies.

Cook in slow-cooker on low for 3-3.5 hours. This cooks down any extra sauce and melds flavors. An extra 2-3 hours on “keep warm” won’t hurt it, but you might want to stir it once or twice in there.