Found this recipe online and it's a perfect replacement for the boxed dish we used to eat. Remember to serve it with garlic toast, and canned peaches for a side!

4 ounces thin spaghetti, broken into 2-3" pieces 1 tablespoon olive oil 1 small can mushroom pieces, drained 1/4 onion, chopped fine 1 clove garlic (optional) 1/4 cup frozen cauliflower rice, rinsed and drained 2 tablespoons all-purpose flour 1 cup milk 1/4 teaspoon salt, or to taste pinch of black pepper 1 can albacore tuna, drained and flaked 1/2 cup frozen green peas, rinsed (in warm water) and drained 1 tablespoon finely grated Parmesan cheese 1/4 cup shredded Parmesan cheese (for topping) 1/4 cup panko bread crumbs 1 tbsp butter

Heat oven to 350 F. Grease a 2 1/2 to 3-quart baking dish. Cook the spaghetti in salted water for 6-8 minutes or until al dente. Drain and set aside. In a large saucepan over medium-low heat, heat olive oil. Add the onion and mushrooms and saute for 3 minutes or until onions have softened. Add garlic and cauliflower rice and continue cooking for 1 minute. Stir in the flour until well blended. Gradually stir in the milk. Continue cooking, stirring constantly, until thickened. Add salt and pepper to taste. Stir in the peas and flaked tuna, then add a tablespoon of finely grated parmesan cheese and stir. Combine the tuna sauce mixture with the drained spaghetti until well blended. Turn the mixture into the prepared casserole dish. Sprinkle shredded Parmesan cheese on top. Melt 1 tablespoon of butter and toss with the panko bread crumbs. Sprinkle the buttered crumbs over the Parmesan layer. Bake in the preheated oven for 25 to 30 minutes, until lightly browned and bubbly.