Shirataki Noodle And Tuna Bake Recipes

TUNA CASSEROLE WITH SHIRATAKI NOODLES

Steps:

• Place green beans in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, about 5 minutes. Drain.
• Cook and stir red bell pepper and onion in a large nonstick skillet until tender, about 5 minutes. Add mushrooms; cook for 3 to 4 minutes.
• While mushrooms are cooking, drain and rinse noodles; set aside.
• Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth.
• Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.

SHIRATAKI TUNA NOODLE CASSEROLE

Steps:

• Rinse and drain shirataki noodles well. Soak for 5 minutes if desired (this helps rid the unpleasant taste).
• Stir fry shirataki noodles in dry pan over medium high heat until noodle feel as if they are sticking to the pan (they should be very dry at this point).
• Pour noodles into a 1 1/2 quart baking dish and add tuna. Set aside.
• Melt 2 tablespoons butter over low heat.
• Gradually add coconut milk.
• Sprinkle in 1/3 cup shredded cheddar, garlic powder, and xanthan gum.
• Heat until thick and bubbly.
• Add salt and pepper.
• Add cream cheese until smooth.
• Pour over tuna and shirataki noodles in baking pan.
• Sprinkle reserved cheddar cheese on top and then pork rinds (if using).
• Bake at 375°F for about 40-45 minutes or until top begins to brown.

SHIRATAKI NOODLE AND TUNA BAKE

Steps:

• Drain noodles. Cut into pieces, and parboil for 2 minutes to rid of odor.
• Preheat oven to 375 degrees.
• Spray casserole with butter flavored non-stick spray.
• Mix noodles, tuna, soup, and seasonings, and pour into casserole. Add breadcrumbs to top if desired.
• Bake 30 minues.

BEST TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
• Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
• Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.