Preheat oven to 350 degrees and cook the Banza shells following the directions (~10 minutes), drain and set aside.
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.
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.
Drain 1 large can of albacore tuna and 1 can baby sweet peas.
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.
Optional: crush ½ cup of gluten free table crackers/saltine crackers and sprinkle on top.
Place in oven for 30 minutes on 350 degrees.
Serve piping hot and enjoy!
Recipe by Afitcado at https://www.afitcado.com/healthy-tuna-noodle-casserole/