Food Freedom Chill -n- Grill Tuna Casserole

{what you need}

2 boxes Banza penne

3 cans of tuna

1 T fat of choice

8 oz. mushrooms, sliced

3/4 chicken bone broth

1 cup unsweetened plain almond milk, divided in two 1/2 cups

1 leek, washed and thinly sliced

1 medium sweet onion, diced

3 cloves garlic, minced

2 tsp Chill -n- Grill + more to taste

{what you do}

Preheat oven to 350 degrees.

First you’ll make the mushroom soup:

Heat fat of choice (I used 1/2 T of avocado + 1/2 T of bacon fat) in pan.

Add mushrooms, leek and onion to the pan & stir. Cook until onions are translucent.

Add the garlic and 1 tsp Chill -n- Grill and stir for a minute.

Add broth & coconut milk. Simmer for 10 minutes or so to let it thicken. Stir it up occasionally.

Use a hand blender in the pan, or pour into your blender, to blend it all up.

For the Banza penne:

Bring a large pot of salted water to boil. Banza pasta creates all kinds of foam when it cooks, so allow for room in the pot.

Add the penne & stir right away. The goal is al dente penne, so set your timer for 5 minutes. Pay attention, the foam is coming! It’s a little tricky to cook just right. You don’t want it to get mushy. Drain & immediately rinse with cold water.

To assemble the casserole:

Grease a baking dish.

Dump the mushroom soup in a large bowl. Add 1/2 cup of almond milk. Add drained cans of tuna and flake apart with a fork. Stir in 1 tsp Chill -n- Grill. Stir it up. Add the noodles and stir some more.

Dump the noodles into the dish and spread them out. Pour remaining 1/2 cup of almond milk evenly over the top of the noodles. Bake uncovered for 30 minutes. Pull it out of the oven, stir it up once more.

This meal will make about 8 servings, so you can enjoy feeding others! Or it makes for yummy leftovers!

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