No Noodles Tuna Casserole
Indulge in the comforting flavors of this low-carb **No Noodles Tuna Casserole**, a creamy and satisfying dish perfect for busy weeknights or meal prep. This keto-friendly recipe swaps traditional pasta for tender cauliflower florets and fresh spinach, paired with flaky tuna and a luscious blend of cream cheese, heavy cream, and sharp cheddar. A golden, buttery topping made from pork rind crumbs or almond flour adds the perfect crunch without gluten, ensuring a guilt-free, high-protein meal. Quick to prepare and oven-baked to bubbly perfection in just 30 minutes, this savory casserole serves as a wholesome, one-pan solution for dinner that the whole family will love.
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Recipe Information
Ingredients
- 2 cans (5 ounces each) Canned tuna
- 4 cups Cauliflower florets
- 3 cups Fresh spinach
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 4 ounces Cream cheese, softened
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Pork rind crumbs (or almond flour for a gluten-free topping)
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Steam the cauliflower florets in a large pot until tender, about 8-10 minutes. Drain well and set aside.
Heat the olive oil in a large skillet over medium heat. Sauté the chopped onion for 3-4 minutes until softened, then add the minced garlic and cook for 1 more minute.
Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat and set aside.
In a large mixing bowl, combine the softened cream cheese, heavy cream, 1 1/2 cups of shredded cheddar cheese, salt, black pepper, and paprika. Mix until smooth and evenly combined.
Gently fold in the steamed cauliflower, sautéed vegetable mixture, and drained canned tuna until everything is coated in the creamy sauce.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, mix the pork rind crumbs (or almond flour) with the melted butter. Sprinkle this mixture evenly over the casserole, followed by the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
Let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 324 mg | 25% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 346 mg | 7% | |
*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.
