Cheesy Tuna Casserole

Much better than the “helper” boxed meals! 2 12 oz cans tuna (we use albacore) 6-7 oz pasta (about 2 cups cooked) Small bag frozen veggies (we use a peas/carrots mix) 3 Tablespoons butter 3 Tablespoons flour 2 teaspoons parsley 1 teaspoon dill weed 1/2 teaspoon garlic granules 1/4 teaspoon onion granules Sea salt and ground pepper to taste 1 1/2 cups vegetable broth 1/2 cup almond milk 2-3 Tablespoons half & half 1 cup grated Parmesan cheese Cook pasta according to package directions. Drain and cool. Melt butter in saucepan. Add seasonings and tuna and cook until tuna is slightly browned. Stir in broth, milk, and half & half and boil about 1 minute, stirring constantly. Mix flour with about 1/4 cup water and slowly add to mixture. Simmer until sauce thickens. Add cheese and heat/stir until blended. Add frozen veggies and stir constantly until well mixed and heated. Add pasta and stir gently until pasta is coated with cheese sauce.