Gluten-Free Tuna Noodle Casserole with Almonds

Preheat the oven to 350°F.

Bring a large pot of salted water to a boil and add pasta.

Cook until just al dente, about 8 minutes. Take care not to over cook pasta, as it will become mushy when baked.

When pasta is done, drain and return to pot.

Meanwhile, in a separate pot, bring almond milk, sliced potatoes, garlic, salt and pepper to a simmer, uncovered.

Simmer until potatoes are tender, 6 to 8 minutes.

Carefully pour contents into a blender, working in batches as needed, and purée until smooth. Set aside.

Heat 2 tablespoons of the oil in a skillet over medium heat.

Add mushrooms, salt and pepper.

Cook until soft, about 5 minutes.

Add peas and cook for 3 minutes longer.

Add flaked tuna, mushrooms and peas to pasta.

Stir in almond milk-potato mixture to combine.

Transfer to a 3-quart casserole dish and sprinkle with bread crumbs and almonds.

Drizzle with the remaining tablespoon of olive oil.

Sprinkle with paprika and bake until hot and bubbly, about 45 minutes.