Tuna Casserole With Shirataki Noodles Recipes

TOFU SHIRATAKI TUNA NOODLE CASSEROLE

Steps:

• Open the tofu shirataki noodle packages and drain using a strainer. Rinse under cold water for about 10 seconds, to remove plant root odor.
• In a pan over high heat, add extra virgin olive oil, garlic, carrots and zucchini and cook for 4 minutes, until vegetables have begun to soften but still yield a crunch.
• Add mushrooms and green peas and cook for 4-5 minutes, until vegetables are tender, mushrooms should be slightly golden brown.
• Add cream of mushroom soup, soy sauce and sriracha sauce an stir well until all the vegetables are coated.
• Add tuna and tofu shirataki noodles, and tossed until the noodles are coated. Turn the heat off.
• Season with salt and pepper and serve immediately.

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.

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.

TUNA NOODLE CASSEROLE

Steps:

• Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
• Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
• Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
• Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

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.

"TOFU NOODLE" TUNA CASSEROLE

Steps:

• Drain tofu noodles. Using a scissors, cut them into 1-2" pieces. Parboil for 2-3 minutes to remove the "Shirataki" aroma from the noodles.
• Preheat oven to 375°F Spray a small casserole dish with non-stick cooking spray. Mix the noodles, soup, tuna, peas, and seasonings together in the dish. Add breadcrumbs to top if using, and sprinkle with a bit more black pepper.
• Bake, uncovered, for about 30 minutes, until casserole is hot and bubbly.
• If you are adding cheese to the top, sprinkle it on about 20 minutes into baking.