KC’s Dairy Free Vegetable and Tuna Casserole

2 carrots, peeled and diced
1/2 large onion, diced
~2 T olive oil
2 cloves garlic, minced
~ 4 T SOY FREE Earth Balance
~ 4-5 T sweet rice flour
3+ cups low-sodium gluten-free chicken broth (Pacific Foods is a safe brand)
3 cans water packed white albacore tuna, drain but do not discard water (read ingredients and make sure it is free of soy as well, some brands do have soy in the water)
1 pkg brown rice penne pasta

3/4 large package fresh spinach, chopped
1/2 cup frozen peas
crushed potato chips (Lay’s Original flavor is safe)

Cook onions, carrots and garlic in olive oil and SOY FREE Earth Balance until softened
add sweet rice flour, cook until golden add chicken broth and water from tuna cans
cook until bubbly and thickened, adding more chicken stock as necessary
season w/ salt and pepper crumble tuna in to sauce, add peas cook brown rice pasta according to package (make sure to rinse it well after it is boiled), last 2 minutes add spinach, drain mix together sauce and pasta in 3qt baking dish, top with crushed chips

Bake at 400 for 25-30 minutes