Low Carb Tuna Casserole With Cabbage Noodles Food

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.

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/

LOW-CARB TUNA CASSEROLE WITH CABBAGE NOODLES

Steps:

• Heat olive oil and butter in an extra large oven-proof skillet over medium heat. Add cabbage, onion, celery, garlic, salt, and pepper; saute until vegetables are crisp-tender, about 10 minutes. Mix in lemon zest, lemon juice, dill, and mustard powder.
• Pour heavy cream into the pan and add 1 cup Parmesan cheese. Stir continuously until cheese has melted and combined with the cream, 3 to 4 minutes. Reduce heat to medium-low and simmer until sauce has thickened, about 10 minutes. Stir in tuna and peas and sprinkle remaining Parmesan cheese over the top of the dish.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place the skillet under the preheated broiler. Broil on high until the Parmesan on top of the casserole makes a golden brown crust, 3 to 5 minutes.

LOW CARBOHYDRATE TUNA CASSEROLE

Steps:

• Using about 1/3 of a box of Dreamfields linguine, add one bouillion cube to the cooking water, and cook according to directions on box and then drain. Do not overcook or it may come out of the oven later too soft.
• Microwave the bag of mixed vegetables according to the directions on the bag and then drain.
• Drain the water from the tuna.
• In a large mixing bowl, mix well the Miracle Whip Salad Dressing, skim milk, drained tuna, 2 slices of colby/jack cheese (cut in small pieces), dry onion soup (only 1/2 of one envelope), drained linguine (I prefer to cut the linguine in small pieces), drained mixed vegetables, seasoning salt and ground pepper.
• Put mixture in a 9 x 11 baking dish that has been sprayed with cooking oil to prevent sticking.
• On top of the casserole put remaining pieces of colby/jack cheese, parmesan cheese and sprinkle with paprika.
• Bake in 350 degree oven for 30 minutes.

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.

LOW-CARB TUNA CASSEROLE WITH CABBAGE NOODLES

Steps:

• Heat olive oil and butter in an extra large oven-proof skillet over medium heat. Add cabbage, onion, celery, garlic, salt, and pepper; saute until vegetables are crisp-tender, about 10 minutes. Mix in lemon zest, lemon juice, dill, and mustard powder.
• Pour heavy cream into the pan and add 1 cup Parmesan cheese. Stir continuously until cheese has melted and combined with the cream, 3 to 4 minutes. Reduce heat to medium-low and simmer until sauce has thickened, about 10 minutes. Stir in tuna and peas and sprinkle remaining Parmesan cheese over the top of the dish.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place the skillet under the preheated broiler. Broil on high until the Parmesan on top of the casserole makes a golden brown crust, 3 to 5 minutes.