Creamy Baked Tuna & Broccoli Noodles

Preheat the oven to 400°F (200°C). Bring a large pot of water to a boil, add the salt, and cook the noodles for 2 minutes. Add the broccoli to the same pot and cook for an additional 2 minutes. Drain well and set aside.

Heat a pan over medium heat and add the mushrooms. Cook until they release their moisture and it evaporates, then lightly sauté until fragrant. Remove from heat.

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and lightly golden.

Add the cooked noodles and broccoli to the onions, followed by the sautéed mushrooms. Stir gently and cook together for about 2 minutes to combine flavors.

Carefully fold in the drained tuna, keeping the chunks intact for a better texture.

In a bowl, combine the grated cheddar, milk, and cream. Season with salt and black pepper, then whisk in the potato flour until smooth and lump-free.

Pour the cheese mixture over the noodle mixture and stir until everything is evenly coated.

Transfer the mixture to an oven-safe dish and bake for 20 minutes, until the cheese is melted, the top is lightly golden, and the sauce is set.