Print Save Recipe
  • servings:
  • Summary

    This recipe is in response to multiple complaints that I no longer make the family’s favorite tuna casserole now that I’m eating low-carb. To tell the truth, I kind of miss it too, so I’ve developed this recipe which I actually like better than the original.

    Ingredients

    2 packages shirataki noodles

    1 (10-ounce can) tuna, packed in water, drained

    1 cup sliced fresh mushrooms or canned mushroom pieces

    ½ cup sliced celery

    ½ teaspoon paprika

    ½ cup crushed pork rinds

    ½ cup heavy cream

    ½ cup water

    ¼ cup melted butter

    6 tablespoons fresh lemon juice

    ½ cup chopped onion

    4 cloves garlic, minced

    2 teaspoons salt

    1 teaspoon black or white pepper

    1 cup egg whites

    Instructions

    Preheat oven to 350°F.
    Mix casserole ingredients together in an oiled 2-quart casserole. Mix sauce ingredients in a small bowl. Pour sauce over casserole. Sprinkle with paprika and crushed pork rinds. Bake uncovered for one hour.

    Taste Profile

    Rate This Recipe or Add a Comment

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 37 % Daily Value *
    • Total Fat: 0 g 0.26%
    • Saturated Fat: 0 g 0.04%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1264 mg 52.69%
    • Calcium: 7 mg 0.71%
    • Potassium: 155 mg 4.44%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.22%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 0 g 1.32%
    • Sugar: 1 g
    • Protein: g
    • Vitamin A 0%
    • Vitamin C 0.82%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.