Tuna Casserole

4.13 from 24 votes

When you think about tuna casserole, you probably think of noodles in a creamy sauce with light, flavorful tuna in the spotlight. This keto tuna casserole is just like the casserole you remember eating as a kid and tastes so delicious you won't even miss the noodles!

Prep Time15 mins

Cook Time15 mins

Servings: people

Calories: 495kcal

Ingredients

Filling

2 tbsp butter
1 small onion diced
2 stalks celery diced
7 oz mushrooms diced
4 oz cream cheese
2 5-oz cans tuna packed in water drained
1/2 cup shredded cheddar cheese
1/4 tsp salt
1/4 tsp ground pepper

Topping

3/4 cup crushed pork rinds
1/4 cup grated parmesan cheese
1 tsp dried parsley or 1 tbsp fresh parsley
1 tbsp butter melted

Instructions

Preheat the oven to 350 degrees and spray a 3-quart or 8x8 baking dish with cooking spray.
Add butter to a medium saucepan over high heat. When butter is melted, add onions and celery. Saute for 5-7 minutes then add the mushrooms.
Cook the mushrooms for about 5 minutes then stir in cream cheese until it is melted though. Take off of the heat and set aside.
In a large mixing bowl, combine drained tuna, cheddar cheese, salt, pepper, and the mushroom mixture. Stir together until combined.
Spoon the tuna mixture into the casserole dish. Prepare the topping in a small bowl by combining the ground pork rinds, parmesan cheese, parsley and butter. Sprinkle topping over the tuna mixture.
Bake for 15-20 minutes until the cheese has melted and topping is browned. If you like an extra crispy topping, you can also place the casserole under the broiler for 2 minutes once it is done baking.

Notes

This recipe is 4 servings and each serving is approximately 1 cup each.

Nutrition