Instructions

• 1 Toast the breadcrumbs using 2 tbsp. butter in a saute pan and set aside.
• 2 Add the remaining butter to the pan and then add the mushrooms, carrots, and onion. Saute for 6 to 8 minutes, stirring occasionally, until the onion is softened and the mushrooms have browned. Add the garlic and cook for 1 minute, stirring frequently. Add the flour and cook for 1 to 2 minutes, stirring until well combined.
• 3 Add the stock stirring to combine. Add the milk, italian seasoning, salt, black pepper, peas, and stor to combine. Continue cooking until the sauce nearly reaches a simmer, then reduce heat to low.
• 4 Preheat oven to 350 degrees.
• 5 Cook the noodles until they are just barely al dente. Using a spider strainer to drain, transfer the noodles directly to the sauce.
• 6 Add the veggie sauce mixture to a large bowl. Add the tuna and 1 cup of the cheese. Stir together until fully combined. Transfer everything to a 13 x 9 casserole dish that has been sprayed with non-stick spray. Top with remaining shredded cheese and breadcrumbs and bake at 350 degrees for 35 to 40 minutes.