Healthy Tuna Noodle Casserole
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Cook time: 
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Serves: 4 - 6
 
Ingredients
  • • 1 package Banza shells
  • • 1 large can albacore tuna, drained and rinsed
  • • 1 can of baby sweet peas, drained
  • • 1 cup shredded cheddar cheese
  • • 1 cup mushrooms, diced
  • • 2 tablespoons ghee
  • • 3 tablespoons gluten free flour
  • • ½ cup chicken broth
  • • ½ cup unsweetened almond milk
  • • ½ cup gluten free table crackers (optional)
  • • salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees and cook the Banza shells following the directions (~10 minutes), drain and set aside.
  2. While the noodles cook, prepare the cream of mushroom soup. Chop 1 cup of mushrooms and add to 2 tablespoons ghee to a skillet on the stove. Heat on medium-high heat for a few minutes until mushrooms are sauteed.
  3. Once mushrooms are soft, whisk in 3 tablespoons gluten free four. Then slowly add ½ cup chicken broth and ½ cup unsweetened almond milk. Whisking soup until it gets thick. Remove from heat and add salt and pepper to taste. Set aside.
  4. Drain 1 large can of albacore tuna and 1 can baby sweet peas.
  5. In a large baking dish, add the noodles, homemade cream of mushroom soup, tuna, and peas. Stir until combined. Then sprinkle 1 cup shredded cheddar cheese on top.
  6. Optional: crush ½ cup of gluten free table crackers/saltine crackers and sprinkle on top.
  7. Place in oven for 30 minutes on 350 degrees.
  8. Serve piping hot and enjoy!
Recipe by Afitcado at https://www.afitcado.com/healthy-tuna-noodle-casserole/