Ingredients

The following ingredients have 6 Servings
  • 10 ounces dry pasta shells (or use rotini, fusilli, or whatever pasta you’d like)
  • 3 tablespoons butter, divided
  • 1 white onion, diced
  • 8 ounces baby bella mushrooms, sliced
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1/4 cup all purpose flour (or whole wheat flour or all purpose gluten free flour)
  • 1 3/4 cup unsweetened almond milk (or cashew milk or regular milk)
  • ½ teaspoon garlic powder
  • 1/2 cup grated parmesan cheese
  • 2 (5 ounce) cans tuna, drained
  • 1 cup frozen peas
  • Salt and pepper, to taste
  • For the topping:
  • 1/2 cup breadcrumbs, gluten free if desired
  • 1 tablespoon butter

Instruction

  • Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
  • First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
  • Cook your mushrooms: Place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, thyme and salt and pepper. Stir occasionally until mushrooms and onions are cooked down about 4-6 minutes. Transfer to a bowl.
  • In the same skillet you cooked mushrooms, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up. If it gets too thick, add in ¼ cup more milk.
  • Once thick, turn off the heat and stir in garlic powder, parmesan cheese. salt and LOTS of freshly ground black pepper.
  • Stir in cooked noodles, mushroom and onion mixture, drained tuna and peas. Season again with salt and pepper, to taste. Pour mixture into your prepared baking pan.
  • In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 20-30 minutes. Serves 6.