Tofu Shirataki Fettuccine Tuna Casserole

• 3 (8 ounce) packages tofu shirataki noodles, fettuccine shape
• 3 tablespoons cream cheese or 3 tablespoons light cream cheese
• 1 (6 ounce) can tuna in water
• 12 cup frozen peas
• 1 (10 3/4 ounce) canreduced fat mushroom soup or 1 (10 3/4 ounce) canregular cream of mushroom soup
• 4 tablespoons parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon hot pepper sauce
• 6 -8 cherry tomatoes, cut in half
• salt, to taste
• pepper, to taste

1. Preheat oven to 375 degrees.
2. Rinse shirataki noodles in hot water and drain well.
3. Microwave noodles for 1 minute and pat dry.
4. Cut noodles to manageable size and put into a bowl.
5. Add cream cheese into noodles and microwave again for 30 seconds.
6. Mix.
7. Drain tuna.
8. Add tuna, peas, mushroom soup, garlic, hot pepper sauce, 2 T Parmesan cheese, salt and pepper to taste to the bowl.
9. Mix well.
10. Scatter tomato halves decoratively over the top and sprinkle the remaining 2 T of Parmsesan cheese.
11. Bake in a preheated oven for about 25 minutes.

noodles, cream cheese, tuna, frozen peas, mushroom soup, parmesan cheese, garlic, hot pepper, tomatoes, salt, pepper

Taken from www.food.com/recipe/tofu-shirataki-fettuccine-tuna-casserole-360866 (may not work)