Cabbage Noodle Tuna Casserole Low Carb Gluten Free Food

GLUTEN FREE TUNA NOODLE CASSEROLE

Steps:

• Preheat your oven to 375℉
• Butter a 2-quart shallow baking dish. Set aside.
• Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Add mushrooms, peppers, and onions and cook, stirring occasionally until tender, about 5 minutes. Stir in GF flour and cook for 1 minute. Cooking the flour keeps your sauce from tasting like raw flour. Remove from the heat and whisk the milk in. Then return to the heat and cook, whisking, until the sauce comes to a boil and is thickened, about 10 minutes. The mixture will thicken as it heats. Just keep stirring over a medium low heat. Make sure to scrape the bottom of you pot so the flour doesn't stick. Stir in parsley, salt, and pepper. Remove from the heat and add cheddar cheese, whisk until melted.
• Drain tuna and turn into a bowl, breaking into flakes with a fork. Add to the baking dish. Stir in the hot cheese sauce and cooked pasta. Bake until bubbly and browned on top, 25 to 35 minutes. Serve and enjoy.

LOW CARB TUNA NOODLE CASSEROLE

Steps:

• Slice the cabbage into noodles.
• Heat butter or coconut oil in a large frying pan.
• When hot, add the cabbage and a generous pinch of salt.
• Cook until reduced and translucent, tossing and adding more butter or coconut oil as needed.
• Once the cabbage has softened, add the cream, sour cream, tuna and a generous handful of grated cheese.
• Toss and cook until the cheese has melted and the sauce is bubbling and has thickened.

LOW CARB TUNA CASSEROLE

Steps:

• 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.
• 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.
• Pour the tuna into a greased casserole dish. Cover the casserole with cheese and then sprinkle the french fried onions on top.
• Bake on 375°F for 20 minutes.

CABBAGE NOODLE TUNA CASSEROLE - LOW CARB, GLUTEN FREE

Steps:

• For complete instructions, visit the original site at https://peaceloveandlowcarb.com/cabbage-noodle-tuna-casserole-low-carb-gluten-free/

GLUTEN-FREE NOODLE TUNA CASSEROLE

Steps:

• Put a large pot of salted water on to boil for pasta.
• Preheat oven to 400ºF.
• Oil a shallow casserole dish.
• Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally.
• While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
• Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat.
• Mix in peas and tuna, separating tuna into bite size flakes.
• Stirring frequently, boil pasta for 5 minutes or until al dente. Don't over cook.
• Drain pasta, and briefly rinse.
• Toss with sauce and season to taste.
• Pour into casserole and bake 10 minutes.
• Top with potato chips &/or cheddar cheese and bake 10 minutes more, or until bubbly around edges.
• Enjoy!