Tuna casserole is one of those dishes that just about everyone grew up with. It's warm, it's comforting and, not to mention, also very, very tasty. But what would a tuna casserole be without noodles? Isn't that where all the magic lies in this old-school comfort dish? As this recipe proves, you can still get all that nostalgia without packing in more calories.
When this cook makes any kind of tuna casserole, she likes to keep it pretty simple: tuna, some veggies and (if using the traditional method) noodles. When it was time to ditch the noodles, it was still possible to keep that simplicity. And although others may like to add cauliflower rice or other low-carb options, this cook decided that tuna and her favorite veggies swimming around in a delicious sauce was just enough. If you need a bit more bulk, feel free to add some cauliflower rice.
Low carb tuna noodle casseroleServings: 6
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Ingredients1 can cream of celery soup
1 can mushrooms, drained
1/2 cup mayonnaise
2/3 cup frozen peas
4 cans of tuna, drained
1 cup cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons almond flour
DirectionsPlace all ingredients, except for almond flour, into a large mixing bowl. Stir to incorporate all ingredients together.
Spread the mixture into a casserole dish and sprinkle the almond flour over top.
Bake for 20 minutes in a 400-degree F oven.
