• Cooking Time: 15-20
• 2 tablespoons butter
• 1 small chopped onion
• 1 tablespoon minced garlic
• 8 ounces thinly sliced mushrooms
• 1 1/2 tablespoons flour
• 1 1/2 cups evaporated milk
• 1 chicken bouillon cube
• 1 1/2 cups frozen peas & carrots mix
• 3 (6oz) cans tuna, drained
• 1 tablespoon mayonnaise
• 1 tablespoon dijon mustard
• garlic powder
• onion powder
• salt and pepper
• 2 cups croutons, crushed
• 1 cup shredded cheese, divided
• 2 cups dried elbow macaroni, cooked

1. In a large saucepan, melt butter.
2. Add onions, garlic and mushroom & brown.
3. Add flour & cook for 1-2 mins.
4. Slowly add milk and stir.
5. Add boullion cube & dissolve.
6. Add peas/carrots, tuna, mayo & mustard.
7. Add seasonings to taste.
8. Fold in cooked macaroni.
9. Stir in 1/2 of cheese.
10. Place in greased casserole dish.
11. Top with crushed croutons and remaining cheese.
12. Bake at 375 for 15-20 minutes.

Here's my Tuna Noodle Casserole recipe without the use of canned cream soups: