Low Carb Tuna And ' Rice' Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon onion powder
• 1/2 teaspoon instant minced onion
• 2 (6 ounce) cans canned tuna, drained
• 4 ounces mushrooms, drained

Recipe

• 1 put cauliflower in a 2 1/2 quart casserole with a lid.
• 2 add 3 tablespoons of water, cover and microwave on high 8-10 minutes until just tender, stirring every couple minutes (do not overcook); stir in 1 tablespoon butter.
• 3 meanwhile, sauté the celery in remaining tablespoon of butter until very tender.
• 4 in medium microwaveable bowl, mix 6 ounces of the cheese and cream.
• 5 microwave a 2 minutes to melt the cheese; stir until well blended.
• 6 whisk in mayonnaise, seasonings and dry onion.
• 7 stir tuna and mushrooms into cauliflower; add cheese sauce and mix well.
• 8 can be covered and chilled at this point and then baked later.
• 9 cover and bake at 350ºf for 20 minutes; uncover, top with remaining cheese and bake another 10-15 minutes until bubbly; add an extra 5-10 minutes to first baking time if chilled.