Dairy-Free Tuna Noodle Casserole

• 6 cups whole wheat pasta, cooked
• 1 (170 g) can tuna (flaked is easiest)
• 1 1/2 cups frozen green peas
• 2 tablespoons vegan margarine (I recommend Earth's Best)
• 2 tablespoons unbleached flour (you can use white)
• 2 cups chicken bouillon
• 1/2 teaspoon fresh ground black pepper

1. Set cooked noodles aside, do not rinse.
2. Melt dairy-free margarine in pot over medium heat.
3. Add flour to melted margarine, mix until no lumps remain.
4. Add 1/4 to 1/2 cup chicken broth and mix until well blended into flour/margarine mixture.
5. Slowly add the remaining chicken broth, mixing well.
6. Add flaked tuna to the pot.
7. Bring to a boil, stirring often.
8. Once boiling, add frozen peas.
9. Simmer until desired thickness is achieved.
10. Combine sauce with cooked noodles.
11. Eat and enjoy.

whole wheat pasta, tuna, frozen green peas, margarine, unbleached flour, chicken bouillon, fresh ground black pepper

Taken from www.food.com/recipe/dairy-free-tuna-noodle-casserole-181987 (may not work)