Healthy Keto Tuna Casserole (Easy & Creamy!)
This low carb keto tuna casserole is a healthy version of the classic -- complete with tender noodles, creamy sauce, chunky tuna, and golden topping.
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Preheat the oven to 400 degrees F (204 degrees C).
Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high heat. Add the yellow squash and season with salt and pepper. Sauté for 3 to 5 minutes, mixing occasionally with tongs, until crisp-tender. Transfer squash noodles to a colander over the sink.
Add the onion to the pan and decrease heat to medium. Sauté for about 5 minutes, until translucent.
Add the bell pepper and garlic. Sauté for about 5 minutes, until peppers and onions are starting to brown.
Add the chicken broth. Use a wooden spoon to scrape the browned bits from the bottom of the pan. Increase heat to bring the liquid to a boil, then reduce heat and simmer for 3 to 5 minutes, until the liquid volume is reduced by half.
Reduce heat to low. Stir in the heavy cream and 1 1/2 cups of the Parmesan, until the cheese melts and sauce is smooth.
Gently stir the tuna into the sauce.
Gently press on the noodles in the colander to drain excess water. Transfer to a 9 x 13-inch baking dish. Pour the sauce, tuna, and vegetables over the noodles and use tongs to coat.
In a small bowl, use a fork to mash together the remaining 1/3 cup of Parmesan, pork rinds, and remaining tablespoon of olive oil. Crumble the mixture over the casserole.
Bake for 10 to 15 minutes, until bubbly. Broil for 2 to 4 minutes, until the topping is golden brown.
Serving size: 1 cup, or 1/9 of entire casserole
Recipe from the Easy Keto Carboholics' Cookbook.
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