Tuna Shirataki Noodle Casserole

Recipe: Tuna Shirataki Noodle Casserole


  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1/2 pound thinly sliced mushrooms
  • 1/2 cup heavy whipping cream
  • 1 cup water 4 ounces cream cheese, cut into small cubes
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon arrowroot starch
  • 1 tablespoon water
  • 2 large eggs
  • 2 6-ounce cans water-packed tuna, drained
  • 1- 10 ounce bag baby spinach, cooked, well drained and chopped
  • 2 -8 ounce packages fettuccine-shaped tofu Shirataki Noodle
  • 2 tablespoons freshly grated Parmesan cheese


  1. Preheat the oven to 350F.
  2. Lightly butter a 2-quart round casserole dish.
  3. Melt butter over medium heat in medium pot.
  4. Add onion and cook until soft but not browned.
  5. Turn heat to high and add mushrooms.
  6. Cook until mushroom water evaporates and mushrooms turn lightly brown.
  7. Add cream and water; bring to simmer
  8. Add cream cheese and simmer, stirring occasionally until cream cheese melts.
  9. Season to taste.
  10. Blend arrowroot and water together.
  11. Add to mushroom mixture and bring to boil, stirring constantly.
  12. Remove from heat.
  13. Combine tuna, spinach and Shirataki Noodles in large bowl.
  14. Beat eggs into mushroom mixture and pour over tuna mixture, mixing well.
  15. Transfer to casserole dish, smooth top and sprinkle with Parmesan cheese.
  16. Place casserole into larger baking pan – a 9 x 9-inch baking pan works well – and pour boiling water in dish to come halfway up side of casserole.
  17. Bake for 60- 75 minutes until top is firm.
  18. Remove from pan of water and let sit for 10 minutes before serving.
  19. Makes four main-course servings.