Keto Cheesy Tuna Casserole
A tuna casserole with an addictive cheesy sauce using hearts of palm noodles.
Ingredients
- 8 ounces fresh sliced mushrooms
- 1 large shallot minced
- 2 tbsp butter
- 1 cup heavy cream
- 4 ounces cream cheese cubed
- 1.5 cups shredded cheddar cheese divided
- 1/4 cup grated parmesan cheese
- 1/3 cup frozen peas and carrots
- 2 5-ounce cans tuna packed in olive oil drained
- 2 14-ounce cans hearts of palm pasta rinsed and drained
- salt and white pepper to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Melt 2 tablespoons of butter in a large, deep skillet or saucier over medium heat. Add the mushrooms and shallots, sprinkle with a pinch of salt, and saute them for 4-5 minutes, until the shallots turn translucent. Remove them, along with any juices, to a small bowl.
- Put the pan back on low heat. Add the heavy cream and cubed cream cheese and whisk until the cream cheese melts. Add one cup of the cheddar cheese in 4 batches, making sure that each previous batch melts before adding more. Finally, add the parmesan cheese and whisk until it melts.
- Add the reserved mushroom-shallot mixture and its juices, peas and carrots, tuna, and hearts of palm noodles. Turn the heat back up to medium and bring to a simmer for five minutes.
- Pour the contents into a 9x13-inch baking dish and sprinkle the top with the remaining 1/2 cup of shredded cheddar. Bake at 350 for 25 minutes. Let stand for 10 minutes before serving.
- Macros per serving: 439 calories, 6 grams net carbs, 20 grams protein, 38 grams fat.