Help. Need to make tuna/noodle casserole.

[zudy]

I was staring at the Stouffer's frozen tuna noodle casserole today at the store. Does anyone have any idea how to make the "sauce" which will approximate what Stouffer's uses in this? I think the noodles can be made with the cream cheese/egg recipe floating around but the sauce is another matter!

[mrs_munro]

This?

Linda's Low Carb Menus & Recipes

[CarolynF]

Cream of chicken and mushroom soup makes a nice sauce...
or Bertolli Mushroom Alfredo (thinned with LC milk or water) also makes a nice sauce..

[brittone2]

Not sure if this would work, but if you want creamy and low carb, it might.

I got a quick recipe on here a few weeks ago and i've made it twice. I use it as a way to stretch up leftover wild salmon the day after we eat it as fillets.

Basically, I saute some thinly sliced cabbage (so it is in long thin strips a little like noodles) in butter. Let that get pretty soft. I add in my leftover salmon broken up in small flaky pieces (could probably do w/ canned...or w/ tuna but I've never tried it as we don't eat tuna).

Then, pour in little cream, parmesan cheese (grated), sometimes some cream cheese. It will make a bit of an alfredo sauce. Let that sort of come together and thicken up (and keep tossing it so it coats the cabbage and salmon).

I think it makes a nice comfort food type of dish. I like mine topped w/ some freshly ground black pepper.

[zudy]

Thanks for the ideas..these all sound great!

[Purple Crayon]

Here's one from another BB.

I'd double the amount of tuna called for. It's good as written, but I wanted more meat. I also think it's more like 4-6 servings than 8.



delicious tuna casserole with spaghetti squash->>
Posted by Ragan on Tue, 7 Nov 2000 09:39:20
---------------------------------------
I made this the other night for a friend who is just restarting Atkins and she said it was the best (not the best low-carb, the best...period) tuna casserole she'd ever had. It was much better than I thought it would be without the noodles. I highly recommend it as a winter comfort food.

***************************************

Ingredients:

2 cups cooked and shredded spaghetti squash = 20g carb 4g fiber
2 (6 ounce) cans tuna, drained = 0g carb 0g fiber
1/2 cup chopped celery = 2g carb 1g fiber
1/3 cup chopped green onions = 1g carb .5g fiber
1 cup shredded Monterey Jack cheese (divided into two 1/2 cup amounts)= 1g carb 0g fiber
1/2 cup frozen peas = 9g carb 3.5g fiber
1/3 cup sour cream = 3g carb 0g fiber
2 teaspoons prepared mustard = 0g carb 0g fiber
1/2 cup mayonnaise = 2g carb 0g fiber
1/2 teaspoon dried thyme = .5g carb 0g fiber
1/4 teaspoon salt = 0g carb 0g fiber
1/8 teaspoon cayenne pepper (optional) = 0g carb 0g fiber
1/4 cup sliced almonds = 3g carb 2g fiber



Directions

1) Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

2) Cook spaghetti squash either in the oven or microwave (I nuked mine for about 12 minutes) and scrape out the strings with a fork.

3) In a large mixing bowl, combine spaghetti squash, tuna, celery, peas, and onion. Blend sour cream, mustard, mayonnaise, 1/2 cup of the cheese, thyme, cayenne, and salt into the noodle mixture. Spoon the mixture into the prepared casserole dish. Top with the remaining cheese.

4) Bake for 30 minutes, or until hot and bubbly. Sprinkle the casserole with sliced almonds and bake for 5 more minutes until almonds are toasted.

Servings: 8
Carb count per serving: 5g carbs 1.5g carbs

[BABSY]

Originally Posted by brittone2

Not sure if this would work, but if you want creamy and low carb, it might.

I got a quick recipe on here a few weeks ago and i've made it twice. I use it as a way to stretch up leftover wild salmon the day after we eat it as fillets.

Basically, I saute some thinly sliced cabbage (so it is in long thin strips a little like noodles) in butter. Let that get pretty soft. I add in my leftover salmon broken up in small flaky pieces (could probably do w/ canned...or w/ tuna but I've never tried it as we don't eat tuna).

Then, pour in little cream, parmesan cheese (grated), sometimes some cream cheese. It will make a bit of an alfredo sauce. Let that sort of come together and thicken up (and keep tossing it so it coats the cabbage and salmon).

I think it makes a nice comfort food type of dish. I like mine topped w/ some freshly ground black pepper.

that sounds good. I would like to know where this was discussed. I would like to know the counts and possilbly make this like a casserole.

[CarolynF]

Purple: That sounds absolutely fabulous..I think we could do this with canned chicken or real chicken. I love tuna, but my dh doesn't..So, I'll have to make this when he is away on business.

[brittone2]

Originally Posted by BABSY

that sounds good. I would like to know where this was discussed. I would like to know the counts and possilbly make this like a casserole.

If I remember correctly, it was in one of the quick dinner idea threads...3 or 5 ingredient or less type of thread?

I don't know if I make it exactly as discussed, but the idea posted in that thread gave me the original jumping off point.

We buy a big filet of wild salmon from Costco, and the four of us eat it as one major dinner. I usually have a nice chunk left as a leftover portion, but it isn't enough by itself. The cabbage recipe works well for me as a way to stretch the leftover portion.

I've never tried it w/ canned or pouch salmon.

[zudy]

purple..this sounds so good! does the spaghetti squash taste like squash when it's all done?

[BABSY]

Originally Posted by Purple Crayon

Here's one from another BB.

I'd double the amount of tuna called for. It's good as written, but I wanted more meat. I also think it's more like 4-6 servings than 8.



delicious tuna casserole with spaghetti squash->>
Posted by Ragan on Tue, 7 Nov 2000 09:39:20
---------------------------------------
I made this the other night for a friend who is just restarting Atkins and she said it was the best (not the best low-carb, the best...period) tuna casserole she'd ever had. It was much better than I thought it would be without the noodles. I highly recommend it as a winter comfort food.

***************************************

Ingredients:

2 cups cooked and shredded spaghetti squash = 20g carb 4g fiber
2 (6 ounce) cans tuna, drained = 0g carb 0g fiber
1/2 cup chopped celery = 2g carb 1g fiber
1/3 cup chopped green onions = 1g carb .5g fiber
1 cup shredded Monterey Jack cheese (divided into two 1/2 cup amounts)= 1g carb 0g fiber
1/2 cup frozen peas = 9g carb 3.5g fiber
1/3 cup sour cream = 3g carb 0g fiber
2 teaspoons prepared mustard = 0g carb 0g fiber
1/2 cup mayonnaise = 2g carb 0g fiber
1/2 teaspoon dried thyme = .5g carb 0g fiber
1/4 teaspoon salt = 0g carb 0g fiber
1/8 teaspoon cayenne pepper (optional) = 0g carb 0g fiber
1/4 cup sliced almonds = 3g carb 2g fiber



Directions

1) Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

2) Cook spaghetti squash either in the oven or microwave (I nuked mine for about 12 minutes) and scrape out the strings with a fork.

3) In a large mixing bowl, combine spaghetti squash, tuna, celery, peas, and onion. Blend sour cream, mustard, mayonnaise, 1/2 cup of the cheese, thyme, cayenne, and salt into the noodle mixture. Spoon the mixture into the prepared casserole dish. Top with the remaining cheese.

4) Bake for 30 minutes, or until hot and bubbly. Sprinkle the casserole with sliced almonds and bake for 5 more minutes until almonds are toasted.

Servings: 8
Carb count per serving: 5g carbs 1.5g carbs

I made this with shirtaki noodles and it was really good. Tasted like the tuna helpers.

[bethjoyce55]

Originally Posted by CarolynF

Purple: That sounds absolutely fabulous..I think we could do this with canned chicken or real chicken. I love tuna, but my dh doesn't..So, I'll have to make this when he is away on business.

Yes, you can sub either chicken for the tuna. I have done that, and it was very good. I as some of the others use cream of mush, or cr of celery, or if you like garlic in it, use the creamy mushroom w/garlic soup. It adds a fabulous flavor to the casserole, and keeps it really creamy. Make sure to adjust the thickness with some milk.

[scutters]

I make my mom's recipe subbing dreamfields and 1/2 and 1/2 for milk....Boil noodles.. meanwhile sautee celery, green pepper and onion in butter till tender...drain pasta and put in greased 9X13 pan. Add celery, green pepper and onion, add tuna , 1/2 and 1/2, and cream of mushroom-chicken soup...mix well..top with slivered almonds and bake at 350 for 1/2 hour..yummy comfort food