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Tofu Shirataki Fettuccine Tuna Casserole

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“I have fallen in love with tofu shirataki. It is especially great for people who are trying to low carb. I find the texture somewhat similar to pasta al dente - ok, not quite, but close enough to fool many people. This recipe is from House Food America Corp web site. I've changed it a bit to increase the cream cheese as well as adding garlic instead of powder, hot sauce and the addition of tomato slices.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Rinse shirataki noodles in hot water and drain well. Microwave noodles for 1 minute and pat dry.
  3. Cut noodles to manageable size and put into a bowl.
  4. Add cream cheese into noodles and microwave again for 30 seconds. Mix.
  5. Drain tuna. Add tuna, peas, mushroom soup, garlic, hot pepper sauce, 2 T Parmesan cheese, salt and pepper to taste to the bowl. Mix well.
  6. Scatter tomato halves decoratively over the top and sprinkle the remaining 2 T of Parmsesan cheese.
  7. Bake in a preheated oven for about 25 minutes.

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