Keto Tuna Casserole Recipe
Delicious cheesy, creamy keto tuna casserole that is simple to make and perfect for meal prep.
Equipment
1 9 x 9 inches Pyrex Glass or Ceramic Casserole Baking Dish or any dish suitable for casserole baking
1 Pressure Cooker optional if you want to make it really fast
1 Large chopping board
Ingredients
Main ingredients
- 1 large can 15 oz / 450g can tuna in olive oil
- save the oil for cooking the vegetables
- 1 head cauliflower (you can use frozen cauliflower too, but thaw out and drain well before cooking)
- 1/4 cup peas or a bunch of asparagus spears
- 1/2 cup chopped red peppers/capsicum
- 1/2 cup carrot, finely diced or shredded
- 1 medium size white/yellow onion
- 1/2 cup freshly copped dill or any herb of your choice
- 1 tsp Salt
- 1/2 tsp black or white pepper
For the sauce:
- 2 tbsp fresh dill, chopped (or 2 tsp dried)
- 1 cup 250g of full fat sour cream or heavy cream sour cream is better, but cream will work too
- 1/2 cup cooking cream cheese or regular cream cheese, softened
- 1/2 cup parmesan cheese, grated
- 1 cup cheddar cheese, shredded
Instructions
Oven Method
- Preheat your oven to 355°F (180°C).
- Chop cauliflower into small florettes and make sure to chop the stems/legs of each florette finely, to avoid large chuncks of cauliflower.
- Chop all the other vegetables finely and grate the carrot on a grater.
- Heat up the olive oil from tuna can in a large sauteing pan.
- Saute onions for 5 minutes or until they are soft and slightly golden.
- Add salt and pepper to the onions while they are still cooking.
- Add other vegetables and saute till everything is soft and the water is cooked out.
- Chop the dill and set a little bit aside, for garnishing later.
- In a large bowl, mix the cheeses and creams with chopped dill, leaving about 1/3 of each cheese for topping later.
- Once the sauce is ready, add the sauteed vegetables to the sauce.
- Flake the tuna apart with fork, and add it into the vegetable and sause mix, combine everything well.
- Transfer to the 9 x 9 or similar size baking tray and sprinkle the remaining cheese on top evenly.
- Bake for about 20-25 minutes until the top is golden brown.
- Sprinkle with extra fresh dill before serving.
- Store leftovers in the baking tray covered with plastic wrap after it's completely cool.
Pressure Cooker Method
- Follow steps 2-8 from the above instructions in your pressure cooker pot. Do not add the cheeses to the pot before cooking, as they might burn. Instead, add the tuna right to the vegetables.
- Close the lid and cook on high pressure for 3 minutes.
- Quick-release the pressure and stir in the sauce, allow it to melt in the pressure cooker for a bit, before serving.
Slow Cooker Method
- Mix all ingredients except the sauce in your slow cooker.
- Cook on low for 3–4 hours.
- Add cheddar cheese during the last 30 minutes of cooking.
Notes
Calories, fat, and protein macros may vary slightly depending on the brand of tuna, creams, and cheeses that you use. Carbohydrates should still be the same if you stick to the same amount and types of vegatables as the recipe.
Nutrition
Calories: 350kcalCarbohydrates: 6gProtein: 26gFat: 24gSaturated Fat: 16gSodium: 420mg
Tried this recipe?Let me know how it was in the comments below.