Elouises Tuna Casserole No Noodles
Indulge in the comforting, low-carb decadence of Elouise's Tuna Casserole No Noodles—a creative twist on the timeless classic. This hearty dish swaps traditional pasta for tender cauliflower florets, creating a satisfying, gluten-free casserole that’s rich in flavor and packed with wholesome ingredients. Featuring flaky canned tuna, sautéed vegetables, and a luxuriously creamy sauce made with sharp cheddar, mayonnaise, sour cream, and a hint of Dijon mustard, every bite is a harmonious blend of tangy, cheesy goodness. Topped with golden, bubbly Parmesan and cheddar, this easy-to-make casserole bakes to perfection in just 30 minutes, making it an ideal weeknight dinner or meal prep option. Garnish with fresh parsley to add a pop of color and a touch of brightness to this low-carb, keto-friendly crowd-pleaser!
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Recipe Information
Ingredients
- 3 5-ounce cans Canned tuna, drained
- 1 medium head Cauliflower, cut into small florets
- 2 stalks Celery, chopped
- 1 medium White onion, finely diced
- 3 cloves Garlic, minced
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 3 tablespoons Unsweetened almond milk (or regular milk)
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Parsley, chopped (optional, for garnish)
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-6 minutes, until tender but not mushy. Drain and set aside.
In a large skillet over medium heat, sauté the chopped onion and celery in a drizzle of oil for 4-5 minutes until softened. Add garlic and cook for another 1 minute, stirring constantly.
In a large mixing bowl, combine the drained tuna, sautéed vegetables, mayonnaise, sour cream, almond milk, lemon juice, Dijon mustard, salt, black pepper, and paprika. Mix until well incorporated.
Gently fold in the cooked cauliflower and 1.5 cups of the shredded cheddar cheese. Transfer the mixture to the prepared casserole dish, spreading it out evenly.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese and the grated Parmesan cheese over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
3597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.0 g | 371% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7413 mg | 322% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 24.2 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 30.2 mcg | 151% | |
| Calcium | 2345 mg | 180% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3674 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
