Keto Tuna Casserole
A comforting low-carb casserole combining creamy cheese, tender cauliflower rice, and savory tuna, perfect for a quick, easy weeknight dinner with a nostalgic flavor.
Equipment
- 1 skillet
- 1 9x9-inch baking dish
Ingredients
- 2 cans 5 oz each tuna, drained
- 1 cup cauliflower rice fresh or frozen
- 1 cup heavy cream
- 1 cup shredded cheddar cheese divided
- 1/2 cup frozen peas optional
- 1/4 cup diced onion
- 2 cloves garlic minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat, then sauté diced onion and minced garlic until softened.
- In a mixing bowl, combine drained tuna, cauliflower rice, heavy cream, frozen peas if using, salt, and pepper.
- Stir in half of the shredded cheddar cheese into the mixture.
- Pour the mixture into a greased 9x9-inch baking dish, then top with the remaining cheddar cheese.
- Bake for 25-30 minutes until cheese is melted and bubbly.
- Let the casserole cool slightly before serving.
Notes
- For extra flavor, add some paprika or cayenne pepper.
- Substitute cheddar with mozzarella or a cheese blend if preferred.
- Store leftovers in the fridge for up to 3 days.