Tuna casserole is a classic comfort food that can be easily made with shirataki noodles, a low-carb and gluten-free alternative to traditional pasta. With its creamy sauce, flaky tuna, and hearty vegetables, this casserole is a satisfying and delicious meal that can be enjoyed by people of all ages. Whether you're looking for a weeknight dinner or a dish to bring to a potluck, this tuna casserole with shirataki noodles is sure to be a hit.
Here are our top 7 tried and tested recipes!
TOFU SHIRATAKI TUNA NOODLE CASSEROLE
This is a delicious and healthy take on tuna noodle casserole using tofu shirataki noodles topped with colorful vegetables. Sponsored by House Foods.
Provided by Caroline Phelps
Categories Tofu
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Open the tofu shirataki noodle packages and drain using a strainer. Rinse under cold water for about 10 seconds, to remove plant root odor.
- In a pan over high heat, add extra virgin olive oil, garlic, carrots and zucchini and cook for 4 minutes, until vegetables have begun to soften but still yield a crunch.
- Add mushrooms and green peas and cook for 4-5 minutes, until vegetables are tender, mushrooms should be slightly golden brown.
- Add cream of mushroom soup, soy sauce and sriracha sauce an stir well until all the vegetables are coated.
- Add tuna and tofu shirataki noodles, and tossed until the noodles are coated. Turn the heat off.
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 213 calories, Sugar 3.5 g, Sodium 633.2 mg, Fat 8.1 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 12.3 g, Fiber 4.8 g, Protein 23.6 g, Cholesterol 36.1 mg
SHIRATAKI TUNA NOODLE CASSEROLE
Cutting back on carbs doesn't mean you have to give up noodles. You just need the right noodle, like the one used in this shirataki tuna casserole.
Provided by Lisa MarcAurele
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Rinse and drain shirataki noodles well. Soak for 5 minutes if desired (this helps rid the unpleasant taste).
- Stir fry shirataki noodles in dry pan over medium high heat until noodle feel as if they are sticking to the pan (they should be very dry at this point).
- Pour noodles into a 1 1/2 quart baking dish and add tuna. Set aside.
- Melt 2 tablespoons butter over low heat.
- Gradually add coconut milk.
- Sprinkle in 1/3 cup shredded cheddar, garlic powder, and xanthan gum.
- Heat until thick and bubbly.
- Add salt and pepper.
- Add cream cheese until smooth.
- Pour over tuna and shirataki noodles in baking pan.
- Sprinkle reserved cheddar cheese on top and then pork rinds (if using).
- Bake at 375°F for about 40-45 minutes or until top begins to brown.
Nutrition Facts : ServingSize 190 g, Calories 272 kcal, Carbohydrate 6.7 g, Protein 15.5 g, Fat 22.7 g, SaturatedFat 16.3 g, Cholesterol 60 mg, Sodium 644 mg, Fiber 4.7 g, Sugar 1.5 g
TUNA CASSEROLE WITH SHIRATAKI NOODLES
Steps:
- Place green beans in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, about 5 minutes. Drain.
- Cook and stir red bell pepper and onion in a large nonstick skillet until tender, about 5 minutes. Add mushrooms; cook for 3 to 4 minutes.
- While mushrooms are cooking, drain and rinse noodles; set aside.
- Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth.
- Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 20.2 g, Cholesterol 38.6 mg, Fat 4.2 g, Fiber 8.7 g, Protein 29.8 g, SaturatedFat 1.7 g, Sodium 460.3 mg, Sugar 7.1 g
TUNA NOODLE CASSEROLE
This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms - along with celery, onions, peas and parsley - makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe's pièce de résistance is the potato chip topping.
Provided by Lidey Heuck
Categories dinner, casseroles, main course
Time 1h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
- Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
- Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
- Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
- Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.
SHIRATAKI NOODLE AND TUNA BAKE
Make and share this Shirataki Noodle and Tuna Bake recipe from Food.com.
Provided by Chiquilette
Categories < 4 Hours
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain noodles. Cut into pieces, and parboil for 2 minutes to rid of odor.
- Preheat oven to 375 degrees.
- Spray casserole with butter flavored non-stick spray.
- Mix noodles, tuna, soup, and seasonings, and pour into casserole. Add breadcrumbs to top if desired.
- Bake 30 minues.
Nutrition Facts : Calories 107.7, Fat 2.2, SaturatedFat 0.6, Cholesterol 16.1, Sodium 18.4, Carbohydrate 8.8, Fiber 3, Sugar 3.3, Protein 12.8
BEST TUNA NOODLE CASSEROLE
This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!
Provided by NicoleMcmom
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
- Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
- Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
- Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g
"TOFU NOODLE" TUNA CASSEROLE
Make and share this "tofu Noodle" Tuna Casserole recipe from Food.com.
Provided by yogiclarebear
Categories Tuna
Time 40m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Drain tofu noodles. Using a scissors, cut them into 1-2" pieces. Parboil for 2-3 minutes to remove the "Shirataki" aroma from the noodles.
- Preheat oven to 375°F Spray a small casserole dish with non-stick cooking spray. Mix the noodles, soup, tuna, peas, and seasonings together in the dish. Add breadcrumbs to top if using, and sprinkle with a bit more black pepper.
- Bake, uncovered, for about 30 minutes, until casserole is hot and bubbly.
- If you are adding cheese to the top, sprinkle it on about 20 minutes into baking.
Nutrition Facts : Calories 190.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 35.7, Sodium 325.5, Carbohydrate 14.8, Fiber 5.1, Sugar 5.7, Protein 25.4
Tips:
- For a richer flavor, use a combination of light and dark meat tuna.
- Add a squeeze of fresh lemon juice to brighten up the flavors.
- If you don't have shirataki noodles, you can use any other type of low-carb noodles, such as zucchini noodles or spaghetti squash.
- Feel free to add other vegetables to the casserole, such as chopped broccoli, cauliflower, or bell peppers.
- For a crispy topping, sprinkle some panko breadcrumbs or crushed crackers on top of the casserole before baking.
- leftovers well in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This tuna casserole with shirataki noodles is a delicious and easy-to-make low-carb meal. It's perfect for a quick weeknight dinner or a potluck. With its creamy sauce, tender tuna, and al dente noodles, this casserole is sure to be a hit with everyone at the table. So next time you're looking for a low-carb comfort food, give this recipe a try!
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