Tuna Hold the Noodle Casserole
Discover a low-carb comfort classic with this irresistible Tuna Hold the Noodle Casserole—a wholesome, gluten-free twist on traditional tuna casserole that swaps noodles for nutrient-packed zucchini and cauliflower. Featuring savory sautéed mushrooms, tender veggies, and protein-rich canned tuna, this dish is bound together with a creamy, indulgent sauce made from cream cheese, butter, and almond milk, perfectly seasoned with paprika, parsley, and garlic. A generous layer of melted cheddar cheese adds the finishing touch, making every bite a satisfying blend of flavor and texture. With only 20 minutes of prep time and six hearty servings, this easy-to-make casserole is perfect for healthy weeknight dinners or meal prep. If you're searching for keto-friendly casseroles, low-carb tuna recipes, or creative zucchini dishes, this recipe delivers all that and more!
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Recipe Information
Ingredients
- 2 cans (5-6 oz each) canned tuna
- 2 medium zucchini
- 3 cups cauliflower florets
- 1 cup, sliced button mushrooms
- 1.5 cups shredded cheddar cheese
- 4 oz cream cheese
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tbsp butter
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 tsp dried parsley
- 0.5 tsp paprika
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Drain the canned tuna and set aside.
Thinly slice the zucchini into rounds and sprinkle with a pinch of salt. Let sit for 10 minutes to release excess moisture, then pat dry with a paper towel.
In a large skillet, heat olive oil over medium heat. Sauté the onions and garlic until fragrant, about 2-3 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Steam or microwave the cauliflower florets until just tender, about 5-6 minutes. Set aside.
In a small saucepan over low heat, melt the butter. Add the cream cheese and almond milk, whisking until smooth and creamy. Stir in salt, black pepper, dried parsley, and paprika. Remove from heat.
In a large mixing bowl, combine the tuna, sautéed vegetables, steamed cauliflower, and zucchini. Pour the creamy sauce over the mixture and toss gently to combine.
Transfer the mixture to the prepared baking dish. Sprinkle shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before serving. Enjoy your delicious Tuna Hold the Noodle Casserole!
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 8750 mg | 380% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 44.0 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 1996 mg | 154% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3390 mg | 72% | |
*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.
