Monday, June 16, 2008

Tuna cashew cheese and peas

Well, well...I felt adventurous today so I took some cooked Mrs. Leeper's corn spaghetti I had leftover and mixed in the rest of my cashew cheese mixture and then three drained cans of tunafish, salt and pepper, and about a half bag of frozen peas and mixed it all up well. It seemed a bit on the dry side, so I added some rice milk. Then I spread it out in a glass 9X13 pan and sprinkled crushed corn tortilla chips on top. I baked it uncovered in a 350 deg. oven for about 45 minutes.

I missed making and eating tuna noodle casserole, so this was a nice treat. It tasted a lot like what I remember it tasting like...but better since it is gluten and dairy free.

Thunderstorms all afternoon...didn't get my bike ride in. Darn...maybe later.

1 comment:

Karen said...

This looks yummy. I would never have thought to use cashews.