Low-Carb Tuna “Noodle” Cauliflower Casserole

low-carb Tuna "Noodle" Cauliflower Casserole

So I found some fresh cauliflower at a really good price last weekend and decided to make up one of my favorites, low-carb Tuna “Noodle” Casserole! It basically has all the same ingredients but replaces noodles with cauliflower instead. Give it a try, you won’t be disappointed! Even my kids love this, though they still find it quite odd that they are eating cauliflower instead of noodles, lol. I adapted te below recipe from this Tuna Casserole recipe, found on recipezaar.com.

Again, frozen cauliflower can be used instead of fresh, but I really prefer to use fresh if possible. I just think the texture and flavor of fresh is so much better!

Tuna “Noodle” Cauliflower Casserole recipe:

• 1 small head of cauliflower-chopped
• 1 can cream of celery, mushroom, or chicken soup
• 1-2 stalks of celery finely diced
• 1/2 an onion finely diced
• 1/2 cup cream or mayonnaise ( I used Hellmann’s mayo)
• 1 cup cheddar cheese-shredded
• 1 10oz. can of tuna-drained
• salt and pepper to taste

• 1/3 cup cheddar cheese-shredded

Directions:

• Pre-heat oven to 350 degrees.
• Bring a pot of water to a boil and cook the chopped cauliflower until al dente-just tender. Drain well and then place the cauliflower in a large casserole dish.
• Combine everything else in the casserole dish along with the cauliflower and mix well. Top with remaining 1/3 cup cheddar cheese.
• Place casserole dish into oven and bake for 25-30 minutes, or until bubbling.
• Allow to cool for a few minutes before serving.