As far as I’m concerned, low carb casseroles really should their own food group, and this low carb tuna casserole is here to prove it!!
When I was little, I went through a stage where I would ONLY eat tuna casserole (sound familiar?).
Well, I still love tuna casserole, only now, I LOVE this low carb version more! It makes for awesome low carb dinners that take me back to my wonder years. Alongside my low carb breakfast casserole, this recipe is the most highly requested, family favorite casserole!
Let’s get baking!
I love that this low carb tuna casserole is so quick and easy to make! It’s creamy and decadent and healthy as all get out! Here are some other great reasons to love it:
- VERY low carb, keto, and grain free.
- Creamy and decadent.
- It’s a sneaky way to eat fish!
How to Make Low Carb Tuna Casserole, Step-by-Step Photos
Here’s how to make tuna casserole the low carb way!
1. Saute. Add butter, mushrooms, onions, salt, and pepper. Saute for 10 minutes.
2. Reduce + cook veggies. Add cream, tabasco, and thyme, bring to a simmer and reduce the sauce for about 15 minutes. Stir in cabbage and cook until wilted, about 5 minutes.
3. Combine. Remove from heat, and add 1/3 of the cheese, green beans, and tuna. Sprinkle the top with the remaining cheddar. Sprinkle crushed pork rinds over cheese (optional).
4. Bake. At 400 F for 15 minutes.
Nothing too fancy here:
- Tuna – I like to use albacore, but traditional canned tuna works too.
- “Noodles” – Fresh cabbage is my fave here.
- Crunchy Topping – Optional, but HIGHLY recommended!
When tummies are full and satisfied and there’s still some low carb tuna casserole left, it’ll have to go into the fridge. Simply transfer the leftovers to an airtight container first.
Can You Freeze This?
Yes! As with most casseroles, this recipe freezes beautifully! I like to divide this into servings in resealable bags for preportioned meals.
The beauty of casseroles like this one is that the entire meal is in one simple pan!
So I keep it simple with a glass of white wine and a slice of toasted (and buttered!) low carb bread. You can also serve it alongside your favorite low carb rice.
There are several ways to change this low carb tuna casserole recipe to get some awesome new flavors. Here are a couple of suggestions…
- Use a different kind of meat. Turn this into a low carb chicken casserole or ground chicken casserole by swapping the tuna for cooked chicken.
- Make it spicy by adding more Tabasco, or cayenne pepper — like a tuna version of my low carb Mexican casserole.
- Swap noodles for cauliflower rice if a tuna rice casserole is what you prefer.
- Add more vegetables. Simply saute before adding them into the healthy tuna casserole mix. I love mixing in broccoli here (ala low carb broccoli casserole).
Casseroles just make life easier! Here are a few other delicious recipes to help serve a hungry crowd:
- Low Carb Green Bean Casserole
- Low Carb Taco Casserole
- Low Carb Pizza Casserole
- Low Carb Squash Casserole
- Loaded Cauliflower Casserole
Low Carb Tuna CasserolePrint Recipe Pin Recipe
- 2 Tablespoons Unsalted Butter
- 2 Cups Mushrooms sliced
- 1/2 Yellow Onion chopped
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Pepper
- 1 Cup Heavy Cream
- 1/2 Teaspoon Tabasco
- 1 Teaspoon Thyme fresh
- 2 Cups Cabbage shredded
- 3 Cups Sharp Cheddar Cheese divided
- 1 Cup Green Beans diced
- 3 - 5 Oz Cans Albacore Tuna drained
- Pork Rinds optional
- Preheat oven to 425 F.
- Add butter (2 tablespoons) to a large heat-safe skillet, over medium heat.
- Once melted, add sliced mushrooms (2 cups), yellow onions (1/2 chopped), salt (1/2 teaspoon), and pepper (1/4 teaspoon), and saute until soft - about 10 minutes.
- Add heavy cream (1 cup), Tabasco (1/2 teaspoon) and thyme (1 teaspoon). Reduce the heat so the cream comes to a gentle simmer (high heat will ruin the cream). Cook veggies in cream until the cream has reduced by half, and the white sauce coats the back of your spoon - about 15 minutes.
- Stir in shredded cabbage (2 cups), and cook in cream until wilted - about 5 minutes,
- Remove skillet from heat, and add cheddar (1 cup), diced green beans (1 cup) and Albacore Tuna (3-5 Oz Cans drained ). Stir to incorporate.
- Taste test to see if it's salted to your taste. I usually add an additional 1/2 teaspoon of salt here.
- Sprinkle with the remaining cheddar (2 cups).
- OPTIONAL (but adds a much-welcomed crunch! We always do this.): Place pork rinds in a sealed zip lock bag, and pound with a rolling pin, until the pork rinds are bread crumb sized. Sprinkle on top of your casserole.
- Bake in preheated oven for 15 minutes, or until the cheese on top starts to bubble and the casserole is heated through.
- Allow casserole to cool slightly before slicing, and enjoy!