Low Carb Tuna Casserole
This classic dish is not only delicious but also keto-friendly. You can enjoy a comforting meal without the guilt
Equipment
- Large bowl
- saucepan or small skillet
- casserole dish
Ingredients
- 2 tablespoons butter
- 1 onion finely chopped
- 4 celery stalks finely chopped
- 4 6 ounce cans of tuna, drained well
- ½ 8 ounce package cream cheese, room temperature (4 ounces total)
- 4 eggs lightly beaten
- ½ cup mayonnaise
- Salt and black pepper to taste
- 2 teaspoons paprika powder
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray. In a saucepan or small skillet over medium-high heat, saute the onions and celery in butter until softened, about 5 minutes.
- In a large mixing bowl, beat together the cream cheese, eggs, and seasonings until the eggs and cream cheese are well blended.
- To the mixing bowl, add the vegetables, Tuna, and parmesan cheese.
- Transfer the mixture to the prepared baking dish.
- Top the casserole with the mozzarella cheese and the sliced almonds.
- Bake for 30 to 35 minutes or until the eggs are completely set in the middle. Allow the casserole to rest for 5 minutes before slicing and serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 6Calories: 458kcalCarbohydrates: 4gProtein: 37gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 194mgSodium: 826mgPotassium: 351mgFiber: 1gSugar: 2gVitamin A: 950IUVitamin C: 1mgCalcium: 348mgIron: 3mg
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