Low Carb Tuna and ' Rice' Casserole

This "rice" used in this recipe can be used as a substitute for rice in any recipe.

• Ready In: 50 mins
• Serves: 6

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.