Tofu Shirataki Fettuccine Tuna Casserole |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have fallen in love with tofu shirataki. It is especially great for people who are trying to low carb. I find the texture somewhat similar to pasta al dente - ok, not quite, but close enough to fool many people. This recipe is from House Food America Corp web site. I've changed it a bit to increase the cream cheese as well as adding garlic instead of powder, hot sauce and the addition of tomato slices. Ingredients:
3 (8 ounce) packages tofu shirataki noodles, fettuccine shape |
3 tablespoons cream cheese or 3 tablespoons light cream cheese |
1 (6 ounce) can tuna in water |
1/2 cup frozen peas |
1 (10 3/4 ounce) can reduced fat mushroom soup or 1 (10 3/4 ounce) can regular cream of mushroom soup |
4 tablespoons parmesan cheese |
2 garlic cloves, minced |
1 teaspoon hot pepper sauce |
6 -8 cherry tomatoes, cut in half |
salt, to taste |
pepper, to taste |
Directions:
1. Preheat oven to 375 degrees.
2. Rinse shirataki noodles in hot water and drain well. Microwave noodles for 1 minute and pat dry.
3. Cut noodles to manageable size and put into a bowl.
4. Add cream cheese into noodles and microwave again for 30 seconds. Mix.
5. Drain tuna. Add tuna, peas, mushroom soup, garlic, hot pepper sauce, 2 T Parmesan cheese, salt and pepper to taste to the bowl. Mix well.
6. Scatter tomato halves decoratively over the top and sprinkle the remaining 2 T of Parmsesan cheese.
7. Bake in a preheated oven for about 25 minutes.
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