Healthy Tuna Noodle Casserole

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Spray a 2-quart baking dish or 9x9-inch baking pan with nonstick cooking spray.

Step 3 -Cook the pasta until al dente, according to the package directions.

Step 4 -Drain the pasta.

Step 5 -Place a large pot over medium-high heat and add 1 tablespoon of the butter.

Step 6 -Add the onions, the mushrooms, the thyme, the salt, and the pepper.

Step 7 -Cook, stirring occasionally until the mushrooms and the onions are cooked down, about 4-6 minutes.

Step 8 -Transfer the mushroom mixture to a bowl.

Step 9 -In the same pot, add 2 tablespoons of the butter and melt over medium heat.

Step 10 -Once the butter is melted, whisk in the flour and 1 3/4 cups of the almond milk, alternating between the two and adding a little bit of each at a time. Whisk vigorously and make sure there are no lumps.

Step 11 -Bring the sauce mixture to a boil, then reduce the heat to low.

Step 12 -Simmer the sauce mixture, stirring occasionally, until the sauce thickens, about 2-3 minutes. Add up to 1/4 cup of the extra milk if the sauce becomes too thick.

Step 13 -Turn off the heat and stir in the garlic powder, the parmesan cheese, the salt, and the pepper.

Step 14 -Stir the cooked pasta, the mushroom mixture, the tuna, and the peas into the sauce. Season the tuna mixture with the salt and the pepper.

Step 15 -Pour the tuna mixture into the prepared baking pan.

Step 16 -In a small bowl, mix the breadcrumbs with the remaining melted butter.

Step 17 -Sprinkle the breadcrumb mixture over the top of the tuna mixture.

Step 18 -Bake the casserole until bubbly and golden-brown, about 20-30 minutes.

Step 19 -Serve.