Ingredients for Tofu Noodle Tuna Casserole
- 1 (8 ounce) package tofu shirataki noodles
- 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
- 2 (5 ounce) cans albacore tuna, drained
- 1 cup frozen baby peas
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese
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How to Make Tofu Noodle Tuna Casserole
- Preheat oven to 350°F (175°C).
- Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in cream of mushroom soup, milk, garlic powder, and black pepper. Bring to a simmer.
- Add drained tuna and frozen peas. Heat through, stirring occasionally.
- Rinse the shirataki noodles thoroughly under cold water to remove any excess liquid. Add to the tuna mixture and stir to combine.
- Pour the mixture into a greased 8x8 inch baking dish.
- Sprinkle with cheddar cheese.
- Bake for 20-25 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
22g
Fat
3g
Carbs
4g
