Click to see a close-up

TUNA "RICE" CASSEROLE
20 ounces fresh cauliflower, shredded, 1 small head
2 tablespoons butter
1 stalk celery, diced
8 ounces cheddar cheese, shredded, divided
1/2 cup heavy cream
1/4 cup mayonnaise
1/2-1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/2 teaspoon dry minced onion
2 6-ounce cans tuna, drained
4 ounce can mushrooms, drained

Put the cauliflower in a 2 1/2 quart casserole with a lid. Cover and microwave on HIGH 8-10 minutes until just tender, stirring every couple minutes. Do not overcook. Stir in 1 tablespoon butter.

Meanwhile, sautÚ the celery in the remaining tablespoon of butter until very tender. In a medium microwaveable bowl, mix 6 ounces of the cheese and cream. Microwave 2 minutes on HIGH to melt the cheese; stir until well blended. Whisk in the mayonnaise, seasonings and dry onion.

Stir the celery, tuna and mushrooms into the cauliflower; add the cheese sauce and mix well. It can be covered and chilled at this point and baked later. Cover and bake at 350║ for 20 minutes. Uncover, top with the remaining cheese and bake another 10-15 minutes until bubbly. Add an extra 5-10 minutes to first baking time if chilled.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 410 Calories; 32g Fat; 25g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 308 Calories; 24g Fat; 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

My mom used to make creamed tuna and serve it over toast, but I preferred it over rice. This tastes just like what mom used to make. Lots of pepper and a touch of onion powder and dry minced onion are what make it taste like the real thing. Click the photo to see a close-up.

VARIATION (Not suitable for induction):
Prepare as directed above, but mix all of the cheese into the cheese sauce. Make a bread crumb topping using 2 slices lightly toasted Oroweat Carb Counting bread that's been processed in a food processor. Combine the crumbs with 2 tablespoons melted butter; sprinkle over the casserole and bake at 350║ for about 30 minutes or until hot and bubbly.

Per 1/6 Recipe: 464 Calories; 36g Fat; 27g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs
Per 1/8 Recipe: 348 Calories; 27g Fat; 20g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

Here's how the bread crumbs looked on top of the casserole:


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