4 – 5 oz cans Tuna, packed in water, drained
6 oz. Fresh Green Beans, cut in 3rds
12 oz Cauliflower, cooked and chopped, about 2 cups
3 oz. Onions, diced
3 stalks Celery, chopped, 4 oz.
4 1/2 oz. Mushrooms, sliced
4 Tbsp Butter
8 oz. Marscapone or Cream Cheese
1/2 c. Heavy Cream
8 oz. Cheddar Cheese, shredded
2 tsp. Salt
What to Do:
Pre-heat oven to 375*
Cover green beans with water, boil for 10 minutes and drain.
Melt butter in a large saucepan over med-high heat. Add mushrooms, onions, celery and saute for about 5 minutes. Stir in marscapone or cream cheese, heavy cream, salt, green beans and cauliflower. Stir well and heat through, add tuna and mix thoroughly.
Pour into a 9×13″ casserole dish and spread evenly. Top with shredded cheese and bake uncovered for 25-30 minutes until cheese is golden and bubbly.
Makes 8 servings.
I served this over spaghetti squash as shown above in the photo.
Sodium: 1028 mg Fat: 36.44 g Total carbs: 6.21 g Fiber: 1.8 g NetCarbs: 4.41 g VeggieNetCarbs: 2.75 g Protein: 21.88 g Calories: 437