Healthy Tuna Noodle Casserole

If you’re looking for a healthy tuna noodle casserole made from scratch, look no further! This lightened up tuna noodle casserole is made with a creamy, light parmesan mushroom sauce, noodles, canned tuna and peas. You’ll fall in love with this easy dinner recipe that’s bound to become a forever favorite!

Ingredients:

• 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