Tofu Noodle Tuna Casserole

• 1 (8 ounce) package tofu shirataki noodles, Fettuccine shape
• 1/2 cup 98% fat-free cream of mushroom soup
• 3 ounces albacore tuna, drained and crumbled
• 2/3 cup frozen baby peas or 2/3 cup frozen mixed vegetables
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt (optional)
• Optional toppings
• breadcrumbs (optional) or parmesan cheese (optional)

1. Drain tofu noodles. Using a scissors, cut them into 1-2" pieces. Parboil for 2-3 minutes to remove the "Shirataki" aroma from the noodles.
2. Preheat oven to 375u0b0F Spray a small casserole dish with non-stick cooking spray. Mix the noodles, soup, tuna, peas, and seasonings together in the dish. Add breadcrumbs to top if using, and sprinkle with a bit more black pepper.
3. Bake, uncovered, for about 30 minutes, until casserole is hot and bubbly.
4. If you are adding cheese to the top, sprinkle it on about 20 minutes into baking.

noodles, cream of mushroom soup, tuna, frozen baby peas, black pepper, onion powder, salt, toppings, breadcrumbs

Taken from www.food.com/recipe/tofu-noodle-tuna-casserole-240369 (may not work)