Low-carb tuna casserole

Ingredients:

· 1 bag cauliflower rice (I used the frozen one from BJ’s)

· 1 can cream of mushroom soup.

· 2 4oz can mushrooms well drained (I used one jar – 6 oz drained)

· 1/2 cup heavy whipping cream OR 2/3 cup sour cream (I used 1/3 cup sour cream and ¼ cup heavy whipping cream)

· 2/3 cup frozen peas

· 4 cans (5 oz each) tuna (I used 2 cans)

· 1 cup and 1/2 cup finely shredded cheddar cheese

· 1/4 tsp ground black pepper

· 1/2 tsp sea salt

Preheat the oven to 400 degrees.

Microwave the riced cauliflower for seven minutes. Stir in remaining ingredients except for the 1/2 cup of cheddar cheese. Spread the mixture into a casserole dish. Sprinkle with remaining cheese. Bake for 20 minutes.

Makes 6 large servings.