Low Carb Tuna and ' Rice' Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This rice used in this recipe can be used as a substitute for rice in any recipe. Ingredients:
20 ounces fresh cauliflower, shredded, 1 small head |
2 tablespoons butter |
1 stalk celery, diced |
8 ounces cheddar cheese, shredded, divided |
1/2 cup heavy cream |
1/4 cup mayonnaise |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon onion powder |
1/2 teaspoon instant minced onion |
2 (6 ounce) cans canned tuna, drained |
4 ounces mushrooms, drained |
Directions:
1. Put cauliflower in a 2 1/2 quart casserole with a lid.
2. Add 3 tablespoons of water, cover and microwave on HIGH 8-10 minutes until just tender, stirring every couple minutes (do not overcook); stir in 1 tablespoon butter.
3. Meanwhile, sauté the celery in remaining tablespoon of butter until very tender.
4. In medium microwaveable bowl, mix 6 ounces of the cheese and cream.
5. Microwave a 2 minutes to melt the cheese; stir until well blended.
6. Whisk in mayonnaise, seasonings and dry onion.
7. Stir tuna and mushrooms into cauliflower; add cheese sauce and mix well.
8. Can be covered and chilled at this point and then baked later.
9. Cover and bake at 350ºF for 20 minutes; uncover, top with remaining cheese and bake another 10-15 minutes until bubbly; add an extra 5-10 minutes to first baking time if chilled.
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