We came back from a recent visit to the doctor with orders for one of us (no names will be mentioned) to cut back on white potatoes, white bread, white rice and pasta. A 25% cut back he said.
So this Galley Kat got to searching through the recipe data base, the pantry and refrigerator to find options for tonight’s supper. Well!!! Do I ever have a good one to share with you, my Peeps!
I found half a cabbage in the refrigerator that I sliced into long shards. You know, like noodle shapes..
Some onion and garlic. A fresh lemon. Seasonings. Three little cans of tuna that I always keep on hand for easy boat meals. And I just happened to have some green peas in the freezer, although drained canned ones are a decent substitute for the freezer-challenged.
This gave me another chance to use my little gem of a stove top oven. My dear treasured Omnia.
I went all whole hog and used a sauce pan to saute and mix all the ingredients before dumping into the Omnia cook pan. One extra pan to wash, I know, but this made enough for two meals for the two of us so it was a very small sacrifice washing up tonight knowing tomorrow’s dinner was already prepared.
Looks like the original tuna noodle casserole doesn’t it? And he-who-must-cut-back-on-the-white-stuff LOVED it.
Yet another galley winner has been born. I hope you enjoy it as much as we did.
NOT-SO-NOODLEY TUNA CASSEROLE
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 599kcal
This is a VERY tastey take on a traditional recipe but without the carbs. And if you omit the bread crumb topping it’s entirely gluten free. You may not miss the pasta at all.
Print Recipe
Ingredients
- 2 Tbsp Olive oil
- 2 Tbsp Butter
- 1 Small onion, chopped
- 2 Garlic cloves, chopped
- 1 Tsp Dried dill
- 1 Tsp Dry mustard powder
- Salt and pepper to taste
- 1/2 Medium sized cabbage
- 1 Lemon, zested and juiced
- 1.5 Cups Heavy cream (or evaporated milk for lighter results)
- 3x3.5 Oz Canned tuna, drained
- 1.25 Cups Grated parmesan, divided
- 1 Cup Peas (frozen or canned and drained)
- 1/4 Cup Panko or other dried bread crumbs (optional for gluten-free)
Instructions
- In a large saucepan heat oil and butter
- Saute onion until softened then add garlic and stir until fragrant.
- Add the mustard, dill and season with salt and pepper, stirring to combine then add the cabbage, sautéeing until it begins to soften but still has a little crunch to it.
- Stir in lemon zest and juice then the cream simmering until the cream begins to thicken.
- Stir in 1 cup of parmesan and continue to cook until melted then add the peas.
- Scoop mixture into Omnia baking pan or casserole dish. Combine the rest of the parmesan and panko if using and sprinkle mixture evenly over all.
- Baked covered on the preheated Omnia base for 5 minutes on high then reduce heat to medium and continue cooking until bubbley and lightly browned (about 20 minutes). For conventional oven bake uncovered in a preheated 350 ° F (177 ° C) oven for same amount of time (about 20-25 minutes)
Nutrition
Calories: 599kcal | Carbohydrates: 23g | Protein: 21g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 166mg | Sodium: 752mg | Potassium: 492mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2150IU | Vitamin C: 73.4mg | Calcium: 514mg | Iron: 2.2mg
Thanks to Peace Love and Low Carb for the inspiration.
