Low Carb Cauliflower Noodle Casserole

• 2 cups baby portabella mushrooms, sliced
• 6 cups cauliflower
• 1 (8 ounce) package shiritaki noodles (fettuccine noodle substitute)
• 1 cup chicken broth
• 1/4 cup chopped onion
• 1 tablespoon minced garlic
• 4 tablespoons light sour cream
• 1 tablespoon light cream cheese
• 1/4 cup grated parmesan cheese
• 1 teaspoon sea salt

1. preheat oven to 375 degrees.
2. chop cauliflower into about 1/2 inch pieces, steam or boil for 10 minutes until crisp-tender.
3. Prepare Noodles according to package directions.
4. spray medium side skillet with oil, heat skillet over medium heat. Place onion and garlic in skillet when warm. Stir fry for about 1 minute. Add mushrooms and chicken broth, and cook until mushrooms are tender, about 5 minutes.
5. Remove pan from heat and stir in sour cream, cream cheese, salt, and parmesan cheese.
6. Combine all ingredients in a casserole dish. Bake for 30 minutes until heated throughout.
7. Tofu Shirtaki Noodles, per 8oz package, calories 40, fat 1g, sodium 30mg, Carbs 6, Fiber 4g, Sugar 0g, Iron 4%, Vitamin C 2%. You can find them at most health food stores, including Whole Foods, in the refrigerator section (near Tofu).

baby portabella mushrooms, cauliflower, noodles, chicken broth, onion, garlic, light sour cream, light cream cheese, parmesan cheese, salt

Taken from www.food.com/recipe/low-carb-cauliflower-noodle-casserole-409670 (may not work)