Mini Tuna Casserole

Now that the weather has heated up for many of us, we don’t want to add to the heat by using our ovens.  So I made this little casserole for one in my microwave.  It’s a little juicy, so make sure you drain your ingredients well.

Mini Tuna Casserole

1 large egg*
1/3 cup finely chopped celery
6 oz can tuna in water, drained well
8 sliced black olives
1 teaspoon dried onion flakes
1/8 teaspoon garlic salt
Pinch of black pepper
1 package shirataki noodles, any shape
1/4 cup shredded cheese (I used a Mexican mixture)

Grease a small microwave-safe dish.  (I used a small Corning Ware dish.)  Set aside.

In a small bowl, mix all ingredients except noodles and cheese.  Rinse noodles in a colander under running water.  If desired, pulverize in a blender until coarsely chopped.  Drain well and combine with mixture in the bowl.

Pour mixture into prepared dish and top with shredded cheese.  Microwave on high for 5 minutes.  Let sit for 15 minutes.

This makes 1 large serving with about 5 – 6 net carbs.

* Adding another egg and increasing the cooking time to 7 minutes makes this enough for two and improves the texture.  The carb count for the entire recipe is still 5 – 6 net carbs.

This entry was posted in Shirataki Noodle Recipes. Bookmark the permalink.