"tofu Noodle" Tuna Casserole

Recipe by yogiclarebear
READY IN: 40mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) package tofu shirataki noodles, Fettuccine shape
  • 12
    cup 98% fat-free cream of mushroom soup
  • 3
    ounces albacore tuna, drained and crumbled
  • 23
    cup frozen baby peas or 2/3 cup frozen mixed vegetables
  • 14
    teaspoon black pepper
  • 14
    teaspoon onion powder
  • 14
    teaspoon salt (optional)
  • Optional toppings
  • breadcrumbs (optional) or parmesan cheese (optional)
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DIRECTIONS

  • 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.
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