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I remember those nights as a kid, the aroma of tuna casserole wafting from the kitchen, a beacon of warmth and comfort on a chilly evening. My grandma's recipe was legendary, but obviously, not at all keto friendly. So, I embarked on a mission to recreate that feeling, sans the guilt and carbs. The results? A dish that’s just as satisfying, maybe even more so, thanks to the vibrant zucchini noodles standing in for the regular, carb-heavy ones.
What really sets this casserole apart is how easy it is to put together. No complicated steps or fancy ingredients – just simple, wholesome goodness. Trust me, even if you're not a whiz in the kitchen, you can totally nail this recipe!
Required Equipments
- Spiralizer or Julienne Peeler
- Large Skillet
- 9x13 inch Baking Dish
- Mixing Bowls
- Colander
- Measuring Cups and Spoons
Zucchini Noodle Tuna Casserole: A Keto Comfort Food: Frequently Asked Questions
Zucchini Noodle Tuna Casserole: A Keto Comfort Food
Craving comfort food without the carbs? This Zucchini Noodle Tuna Casserole is your answer! A keto-friendly twist on a classic, it's packed with flavor and easy to make.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial to ensure even cooking and a golden-brown top. Make sure your oven rack is in the middle position.
- Prepare the zucchini noodles: If you don't have pre-made zoodles, use a spiralizer or julienne peeler to create zucchini noodles. Aim for consistent thickness, about 1/8 inch. If the zoodles seem watery, sprinkle them with a little salt and let them sit in a colander for about 15 minutes to drain excess moisture. Pat them dry with paper towels.
- Sauté the aromatics: In a large skillet, melt 2 tablespoons of butter (or coconut oil for dairy-free) over medium heat. Add the diced onion and celery. Cook until softened, about 5-7 minutes. Stir frequently to prevent burning.
- Add the garlic: Add minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Create the sauce: Stir in the cream cheese until melted and smooth. Reduce the heat to low. Gradually whisk in the heavy cream (or coconut cream) until fully incorporated. Simmer gently for 2-3 minutes.
- Incorporate the tuna and seasonings: Gently fold in the drained tuna, cream of mushroom soup (or the dairy-free alternative), Worcestershire sauce, salt, and pepper. Taste and adjust seasonings as needed. A pinch of cayenne pepper can add a nice kick if you like it spicy. The sauce should be thick enough to coat the zucchini noodles.
- Combine the zucchini noodles and sauce: Add the prepared zucchini noodles to the skillet and gently toss to coat evenly with the tuna sauce. Ensure the zoodles are well distributed.
- Transfer to baking dish: Pour the mixture into a greased 9x13 inch baking dish. Spread evenly.
- Prepare the topping: In a small bowl, combine the shredded cheddar cheese (or dairy-free alternative) and crushed pork rinds (or almond flour). Sprinkle evenly over the casserole. The cheese will melt and the pork rinds will add a lovely crunch.
- Bake the casserole: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on it to prevent burning.
- Let it rest: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to serve.
- Serve and enjoy: Garnish with fresh parsley or green onions (optional). Serve warm and savor the keto comfort food goodness!
📝 Notes
- For a dairy-free version, use coconut cream instead of heavy cream and dairy-free cream cheese and cheddar cheese alternatives.
- Add a pinch of cayenne pepper for a spicy kick.
- Ensure zucchini noodles are not too watery to prevent a soggy casserole.
🍎 Nutrition
Calories: 350 kcal
Protein: 30 g
Fat: 22 g
Carbohydrates: 10 g
Fiber: 3 g
Calcium: 150 mg
