Skinny Tuna Noodle Casserole

Preheat oven to 375ºF and grease a 9×12 casserole dish with olive oil. Set aside.

Add noodles to a deep stock pot of boiling water and cook until al dente, about 6–7 minutes. Drain and set aside. (I use brown rice farfalle noodles for this recipe, but you could also use quinoa noodles if you prefer.)

Heat olive oil in a large deep skillet, and add diced yellow onion and sliced celery. Cook on medium-high until soft, about 5 minutes. Add diced mushrooms and minced garlic, and cook until tender and beginning to turn golden, about 3–4 minutes.

Sprinkle in chickpea flour and stir well to incorporate. Slowly stir in low sodium chicken broth and unsweetened almond milk until well-combined, increasing the heat to bring to a low boil.

Reduce heat to a simmer and cook, stirring frequently, for 5–8 minutes, or until mixture starts to reduce and thicken. Add tuna along with frozen peas, and stir another minute to heat through. Season with salt and pepper.

Add cooked, drained noodles to the sauce and mix well until evenly coated. Pour into the casserole dish and top with a mixture of Parmesan cheese and almond meal.

Place into the oven and bake for 20–25 minutes, or until the top becomes crisp and slightly golden.
Sprinkle some fresh Italian parsley over the top and serve.

Note: For canned tuna, I look for tuna that is responsibly caught and with no added water, oil, or salt. I like Wild Planet and Safe Catch if you can find them.