After my initial experiment with the great Shirataki noodles on this day, I decided it was high time to try them again. Who can resist a little guilt-free pasta alternative every now and then, right??
I’ve always been a little hesitant of piping-hot tuna in casserole form and I’m not really sure why. I don’t seem to mind it while I’m eating it, but it always takes a lot of thinking on my part before it actually makes it to our plates. But, since I have big faith in Hungry Girl, I knew if this one was good enough for them, it could quite possibly good enough for us as well.
The link way above will take you to Hungry Girl’s healthy recipe. Here’s how I put things together for us …
- 2 bags fettuccine-shaped Shirataki
- 2 small pouches Albacore tuna
- 1 can Healthy Request Cream of Mushroom
- 1 wedge Laughing Cow Light cheese
- 3 tbsp. light Parmesan cheese
- 1/4 cup diced onions
- 1/2 cup frozen peas
- 1/4 cup diced red bell pepper
- 1/2 cup chopped fresh mushrooms
- Salt, pepper and cayenne to taste
- 2 tbsp. bread crumbs
Preheat oven to 375 degrees. Rinse and drain noodles well. Cut noodles to smaller pieces, if desired. Place noodles in a dry skillet on medium heat; saute for 5 – 10 minutes, until noodles are dry. Remove from heat and set aside. In the same skillet, add a small amount of EVOO and saute onion, bell pepper and mushrooms for 5 minutes. Add undiluted soup, cheese wedge, 2 tbsp. Parmesan, peas and spices to taste. Cook until thoroughly heated and cheese is melted. Remove from heat, add tuna and noodles; stir well. Place noodle mixture into a prepared casserole dish. Top entire dish with bread crumbs and remaining 1 tbsp. Parmesan. Bake in preheated oven for 25 minutes. Enjoy!
Have a great night, folks.