7 grams of carbs per serve
- 60 g butter
- 1 small onion diced
- 2 sticks celery diced
- 200 g mushrooms diced
- 60 g cream cheese
- 1/4 cup heavy cream
- 1/4 cup unsweetened almond milk
- 1/2 cup mozzarella cheese shredded
- 425 g tin Tuna in Water well drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper ground
- 1/3 cup cheddar cheese shredded
- 1 teaspoon dried parsley
- Pork Crackle chips optional
Preheat your oven to 180C.
Place a medium-sized saucepan over high heat and add the butter, onions, and celery. Saute for 5-7 minutes then add the mushrooms.
Cook the mushrooms for 5 minutes then add the cream cheese, cream, and almond milk and bring to a simmer.
Once the cream cheese has melted stir through the mozzarella cheese and remove the pan from the heat.
Mix through the drained tuna, salt, and pepper.
Spoon the cream tuna mixture into a casserole dish and top with the cheddar cheese, pork crackle chips broken, and dried parsley.
Bake for 15-20 minutes until the cheese has melted and the crackle is browned and crunchy.
Serve straight away as is or with a side of Cauliflower Rice