Over medium heat in a small sauce pan, heat bone broth to a simmer. Add dried mushrooms, turn off heat and let rehydrate for 2-3 minutes or until mushrooms are soft. Strain broth (using fine mesh strainer to remove any debris from the mushrooms) reserving both the mushrooms and broth separately. Coarsely chop rehydrated mushrooms, set aside.
Preheat oven to 350, grease a 9x9 casserole dish.
Rinse noodles throughly with warm water. If desired, coarsely chop into bite sized pieces.
Open the pork rind bag to remove air, crush the pork rinds in the bag by smooshing the bag.
Drain tuna, discarding oil. (I suggest giving it to your dog or cat on their food, it's delicious and healthy for them)
For the Blender Dairy Free Mushroom Sauce:
In your blender, combine Broth, coconut milk powder, nutritional yeast, glucomannan powder, salt blend and pepper. Blend until smooth. *
To Assemble the Tuna Noodle Casserole
In your greased casserole dish, combine noodles, mushrooms*, peas and tuna. Toss with blender sauce.
Top with crumbled pork rinds.
Bake at 350 for 30 minutes or until heated through.
*Mushrooms can be added to the blender sauce and pureed, if desired. The mushrooms give the sauce a wonderful flavor but many people (specifically children) may not want to 'see' them.