Low Carb Tuna Casserole

I was having a strong craving and after searching through many recipes I came up with my variation of tuna noodle casserole. This is delicious poured over cooked and prepared spaghetti squash and then baked.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3 (6 ounce) cans tuna (drained and flaked)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon black pepper
• 2  tablespoons mayonnaise
• 1⁄4 cup sour cream
• 2  tablespoons celery (chopped, about 1 stalk)
• 1  tablespoon onion (diced)
• 1⁄2 cup green beans (I use the canned kind)
• 1  cup cheddar cheese
• 1⁄2 cup  French's French fried onions
• 1  tablespoon butter

Directions

1. Heat a sauté pan on medium high. Melt the butter and add the celery and onion. Sauté for 5-6 minutes until the onions are translucent.
2. Place onions and celery in a mixing bowl. Add in the tuna, mayonnaise, sour cream, salt, pepper, garlic powder and green beans. Mix to combine.
3. Pour the tuna into a greased casserole dish. Cover the casserole with cheese and then sprinkle the french fried onions on top.
4. Bake on 375°F for 20 minutes.