Tuna-Bean-Jicama Casserole


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Tuna-Bean-Jicama Casserole

I threw this together with some leftover green beans from last night.  This sure was tasty!  The jicama seemed just like having water chestnuts in it, but for fewer carbs!  If you want to trim the net carbs a bit, you could omit the jicama.  It adds no flavor, just crunch.

VARIATION:    Add some diced red bell pepper or pimiento for a slightly different flavor.  🙂

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6.5 oz. canned or foil pouch tuna (I use oil pack)

2 c. cooked frozen green beans (French style or cut whole)

½ c. jicama, peeled or water chestnuts, julienne sliced (or slivered almonds)

½ c. canned mushrooms (2 small cans), with their liquid

½ c. cream

¼ tsp. onion powder

¼ tsp. my Seafood Spice Blend

2 slices American cheese

½ c. grated Cheddar cheese

Dash pepper

1/4 tsp. xanthan gum

DIRECTIONS: Cook the frozen green beans until just, drain and put in a mixing bowl.  Peel and dice the jicama and add to the bowl.  Add the canned mushrooms, cream, tuna and all spices.    Stir in xanthan gum and blend all well.  Pour into microwaveable baking dish.  Top with American cheese slices first and then with the grated cheddar.  Pop into a 350º preheated oven for 20-30 minutes to blend flavors and thicken up.

NUTRITIONAL INFO:  Makes 4 servings, each contains (using jicama):

307 calories

22 g  fat

9.53 g carbs, 3.55 g fiber, 5.98 NET CARBS

19 g  protein

450 mg sodium


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