oh baby baby baby...this one is for the books.
i have nailed the substitutions for the famous casserole to be gluten free & diary free!!!!
total family approved:)
turkey noodle casserole inspo here
the mullies gluten & diary free casserole
adapted from thekitchn.com
(feel free to substitute any meat or veggie to make it vegan or whatever floats your boat!!!!)
8 oz brown rice noodles (i like tinkayada brand)
cook the noodles and drain 'em...
3 T evoo or coconut oil
1 organic onion, chopped
2 organic carrots, chopped (i had a orange and a purple one!!! approx 1/2 c)
2 organic celery stalked, chopped (approx 1/2 c)
3 organic garlic cloves, minced
saute the veggies in the oil until soft, add garlic last for a minute...
2 T gluten free all purpose flour (or whatever flour you want)
add the flour & mix until rawness cooks off, 2-3 min...
1.5 c organic rice milk + 3 T trader joe's light coconut milk (total together to make 1.5 c)
slowly add the milk, stirring constantly until blended and thicker...
3/4 c vegenaise
1/2 log herbed goat cheese
stir in vegenaise and goat cheese until blended...
pinches or cayenne pepper & nutmeg to taste
add the spices in to your liking...
2 c cooked leftover turkey (or whatever meat/veggie substitution you'd like)
mix in the turkey...
sea salt & pepper to taste
put the noodles in your baking dish (i used a 9x13 in clear pyrex dish) and pour the creamy goodness over the top, mix it up a little and bake @ 350 degree for 25-10 minutes or until bubbly.
the key substitutes were the vegenaise for the sour cream and the herbed goat cheese for the cream cheese. holy mackerel...it's good, so good, for the first time i'm not bitter about not being able to cook with the stuff i have loved & used for years.
goat cheese still has casein in it, so if you're needing to really to ditch that and can do soy, go for the tofutti brand cream cheese...a darn good one...or just delete the "cream cheese" completely, i'm sure you'll still dig your clean dish.