Tofu Shirataki Tuna Noodle Casserole

A delicious, healthy take on a tuna noodle casserole that’s low in carbs - topped with colorful vegetables like carrots zucchini, mushrooms and peas.

  • Servings
    2 - 4
  • Prep Time
    15 Min
  • Cook Time
    15 Min

Cooking Directions

  • 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 tofu shirataki noodles and tossed until the noodles are coated. Turn the heat off. Season with salt and pepper and serve immediately.

In this Recipe

Ingredients

  • 2 pkgs. House Foods Tofu Shirataki Fettuccine
  • 1 Tbsp. extra virgin olive oil
  • 2 garlic cloves
  • 2 carrots, chopped bite size
  • 1 zucchini, chopped bite size
  • 1½ cup button mushrooms, chopped bite size
  • ½ cup frozen peas, thawed
  • 1 can 98% fat free cream of mushrooms
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sriracha sauce
  • 2 12oz. canned tuna in water, drained
  • salt and pepper to taste

Nutrition

Amount per serving
Calories 210
% Daily Value*
Fat 3.5g
Saturated Fat 0.5g
Cholesterol 30mg
Sodium 790mg
Carbohydrates 20g
Fiber 5g
Sugar 3g
Protein 26g
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