Tuna Noodle Casserole

theroastedroot.net

12 ounces gluten-free noodles

1 Tbsp avocado oil

1 small yellow onion finely chopped

10 ounces baby bella mushrooms sliced

3 cloves garlic minced

2 tsp Italian seasoning

1 ¾ cups chicken broth low-sodium recommended

1 cup full-fat canned coconut milk

3 Tbsp gluten-free all-purpose flour

2 Tbsp rice vinegar or cider vinegar or ¼ cup white wine

¾ tsp sea salt to taste

1 cup peas canned or frozen

3 5-oz cans tuna in olive oil, undrained

1 cup grated cheddar cheese or more to taste*

subheading: Optional Topping:

½ cup super fine almond flour

2 Tbsp avocado oil

Directions at theroastedroot.net

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