Delicious Tuna Casserole with Low-Carb Shirataki Noodles

This tuna casserole with shirataki noodles is a low-carb, high-protein twist on the classic comfort food dish. The creamy sauce, tender tuna, and chewy noodles come together in a satisfying casserole that will leave you feeling nourished and full. Plus, the addition of shirataki noodles adds a unique texture and cuts down on carbs, making it a guilt-free indulgence.

Ingredients

• 2 8-ounce packages of shirataki noodles, drained and rinsed
• 2 5-ounce cans of tuna, drained
• 1 cup of frozen peas
• 1 cup of sliced mushrooms
• 1/2 cup of diced onion
• 1/2 cup of diced celery
• 1 10.5-ounce can of cream of mushroom soup
• 1/2 cup of shredded cheddar cheese
• 1/4 cup of grated Parmesan cheese
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste
• 1/4 cup of breadcrumbs

Directions

1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
2. In a large skillet, sauté the onion, celery, and mushrooms until they are tender.
3. Add the cream of mushroom soup, cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper to the skillet. Stir until everything is well combined.
4. Add the drained shirataki noodles, tuna, and frozen peas to the skillet. Mix everything together until the noodles are coated in the sauce.
5. Transfer the mixture to the prepared baking dish and sprinkle breadcrumbs on top.
6. Bake for 25-30 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
7. Serve hot and enjoy!

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