Keto Tuna Casserole—so much texture and flavor, you’ll never miss the carbs.
There are very few foods as comforting as a casserole. While casseroles can be made with different proteins and veggies, they almost always include some kind of carbohydrate, be it noodles, rice, or potatoes (think chicken noodle casserole or hash brown breakfast casserole). Everything is covered in a creamy sauce and often topped with melted cheese under crunchy breadcrumbs or crushed potato chips. Yum. Almost no other category of food is as beloved or craved. So, what do you do if you live a lifestyle that limits carbohydrates? Never dig into a delicious, warm and satisfying casserole? No! You turn to this amazing keto tuna casserole.
In the same way that many foods now can be prepared gluten-free so that people with celiac disease or any kind of gluten intolerance can enjoy them, the prevalence of the keto lifestyle, which drastically limits carbs, has inspired chefs and home cooks alike to transform favorite foods into dishes that check all of keto’s boxes. And with the invention of the spiralizer, a gadget that turns veggies like zucchini into “noodles” (or “zoodles,” as they are sometimes called), it’s very simple to recreate old favorites into keto-friendly deliciousness.
If you don’t have a spiralizer, never fear. Most grocery stores nowadays sell already spiraled vegetables like zucchini. And the rest of this recipe is so simple. It’s a one-bowl, one-pan wonder (after you quickly cook the zucchini in a hot skillet to rid it of its excess moisture). Keto tuna casserole has the crunchy goodness of tuna salad with diced onion and celery; the savory, salty flavor from the tuna (use white or light, whatever you prefer); and the most creamy, tangy, delectably cheesy sauce made from sour cream, mayo, and sharp cheddar cheese (made even more delish with garlic and some herbs). Honestly, one bite of this heavenly concoction, with the zoodles soaking up all those flavors, and no one will miss traditional noodles.
And you know what else you won’t have to miss? The crispy topping! After you add the final layer of shredded cheese before putting the casserole into the oven, crush up some Air-Fryer Zucchini Chips and put them on top of the cheese. Crunch for crunch, these toppers will match crushed-up potato chips any day!
Is Keto The Same As Paleo?
While they share some similarities, like a focus on whole foods, keto and Paleo are two different eating styles.
The Paleo diet is sometimes called “the caveman diet” because it is inspired by the Paleolithic hunters and gatherers who ate what they could kill and forage: meat, fish, vegetables, fruits, nuts, and seeds. One of the theories behind the Paleo diet is that the way our food is produced and processed is damaging to our health, so whole foods are a priority in this eating style. Paleo eliminates grains and legumes and most dairy but allows for eggs and certain oils and fats, such as olive oil and ghee (clarified butter).
The ketogenic diet (keto for short) is a high-fat, low-carbohydrate lifestyle. Our bodies tend to use calories from glucose (sugar) or carbs (that become sugar during the digestion process) for energy, but when there is not an adequate supply, the body will burn fat for energy instead. This state is called ketosis. On the keto diet, you can eat beef, poultry, seafood, eggs, all kinds of full-fat dairy, and some low-carb vegetables, like leafy greens, cucumbers, and zucchini, but very little fruit. High-carb foods made with grains, like bread or pasta or rice, and starchy vegetables like potatoes and corn are off-limits, as are processed foods because most contain added sugars.
How Do I Store Leftovers?
Cooked and cooled keto tuna casserole can be stored in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. And you can prepare the keto tuna casserole ahead through step 6 and cover it tightly with plastic wrap, and it will keep in the refrigerator for up to 2 days.
Serving Suggestions
Let’s keep it keto! There are all sorts of low-carb (or no carb!) sides that pair perfectly with keto tuna casserole. Some of my favorites are Mashed Cauliflower and Swiss Chard. Salads are also a great choice, especially the Wedge Salad with its blue cheese and bacon or this marvelously crunchy Keto Broccoli Salad.
Keto tuna casserole is, of course, a main dish, but if you’re okay serving two proteins in one meal, it can also be a great side. If I have some leftover (and I often do because this recipe makes a big pan full), I like to serve it with Keto Salmon Patties topped with Yogurt Herb Dipping Sauce and some Roasted Brussels Sprouts.
Keto Tuna Casserole
Ingredients
- 3 large zucchini spiralized
- 2 cans tuna in water (5 ounces) drained
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese divided
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 3 cloves garlic minced
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium heat, cook the zucchini noodles for 5 minutes to remove excess moisture.
- In a bowl, combine drained tuna, mayonnaise, sour cream, 1/2 cup cheddar cheese, the onion, celery, garlic, dill, oregano, salt, and pepper.
- Combine cooked zucchini noodles with tuna mixture.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Scatter the remaining 1/2 cup of shredded cheddar cheese over the top.
- Bake in the preheated oven for 25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Let the casserole cool for 5 minutes before serving.
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