Low FODMAP Tuna Noodle Casserole - FODMAP Everyday

Ingredients

• 7 ounces (200 g) low FODMAP gluten-free pasta, (such as elbow shaped)
• 1/4 cup (30 g) petite peas ( (we use frozen))
• 1/4 cup (57 g) unsalted butter, (cut into pieces)
• 1/2 cup (36 g) finely chopped leeks, (green parts only)
• 1/2 cup (32 g) finely chopped scallions, (green parts only)
• 3 1/2 ounces (100 g) cleaned oyster mushrooms, (chopped)
• 1/4 cup (36 g) low FODMAP all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour)
• 2 cups (480 ml) low FODMAP chicken stock, (warmed)
• 3/4 cup (180 ml) lactose-free whole milk, (at room temperature)
• 2 teaspoons soy sauce; (we use low sodium gluten-free)
• 2- ounces (55 g) sharp, white cheddar cheese, (shredded)
• 2, 5- ounce (280 g total ) cans of white tuna, preferably oil-packed, drained
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups (60 ) fresh low FODMAP breadcrumbs
• 1 1/2 tablespoons Garlic-Infused Oil, (made with either olive oil or vegetable oil or purchased equivalent)
• 1 1/2 tablespoons grated Parmesan cheese