Put our noodles on your shopping list so you can enjoy noodle-based casseroles in a low-carb way! This recipe from Miracle Noodle fan Marci, has us twirling our forks in anticipation for dinner! Thanks, Marci!
This recipe uses our Shirataki Black - which has a hint of natural flavor from seaweed flakes.
"Super easy Miracle Noodle casserole tonight! This is a dump and cook recipe (other than rinsing the noodles). You can add other veggies and any seasonings you want. I just used salt and pepper and some fresh rosemary on top. I already had my beef browned so it was SO EASY which I needed tonight." --- @keto.marci on Instagram
INGREDIENTS:
1 package of Miracle Noodle Shirataki Black
1 lb of cooked ground beef
1/2 can of cream of mushroom soup
1/4 white onion, diced
1/4 cup frozen peas
1/2 cup shredded cheese (or cheese substitute such as Daiya or almond /nut cheese)
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Prepare Miracle Noodle. Rinse for 1 min, boil for two, drain. Return to an empty hot pan over medium heat and dry roast the noodles till all water is absorbed. Remove from pan and set aside.
3. Mix everything but cheese together and spread into a 4x8 casserole dish.
4. Spread cheese on top and bake for 1 hour.
