Meat Casserole With Dairy-Free Alfredo Sauce
- 2 cups macaroni
- 1 cup peas
- 3 fish fillets (chicken or beef will also work well)
- 2 cups oat milk, unsweetened, plain
- 4 tablespoons flour
- 1 cup chicken broth
- 2 tablespoons minced garlic
- 4 tablespoons olive oil
- a handful of parsley
- 1 tablespoon himalayan salt
- 1 tablespoon ground black pepper
Preheat the oven according to the fish fillet packaging.
Boil macaroni and peas in one pot.
In a skillet over medium, combine olive oil and garlic. Cook until garlic becomes fragrant. Add the broth and let simmer. In a bowl prepare the remaining ingredients, saving the flour for last. Wisk together or puree mixture so that there is no flour clumps remaining. Combine with ingredients in the skillet whisking and stirring frequently. Once it begins to thicken turn off the heat and let it sit, stirring occasionally.
When macaroni is cooked until soft, drain and set aside.
When the fish is done, combine noodles, peas, and fish in a glass baking pan. Pour alfredo sauce over, mixing well.
Top with bread crumbs and bake on broil in the oven for three to five minutes until top is brown.