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Tuna Broccoli Ranch Casserole

Updated Sep 1, 2020Published Dec 13, 2018 By Julia 16 CommentsThis post may contain affiliate links.

Summary:
This is a simple 6-ingredient recipe for a low carb tuna casserole with broccoli, cheddar cheese, and ranch dressing. It has a creamy and cheesy texture, with a distinct but not overpowering tuna taste.
tuna casserole after baking

Tuna Casserole

4.8 from 12 votes
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Prep: 15 mins
Cook: 30 mins
Yield: 4 servings
Calories: 510
Net Carbs: 6g

INGREDIENTS

  • 5-ounce can solid albacore tuna (Note 1)
  • 6 cups small broccoli florets (Note 2)
  • 1.75 cups shredded cheddar cheese (Note 3)
  • 1 cup frozen green peas
  • 1 cup ranch dressing (store-bought or homemade dressing)
  • 1/4 cup finely grated parmesan cheese (Note 4)

INSTRUCTIONS

  • Prepare: Preheat oven to 375 F. Cut any broccoli florets larger than 2 inches into smaller pieces, and add all broccoli to large microwave-safe bowl. Cover and microwave until tender, about 5 minutes, then drain and steam out on paper towels. Drain can of tuna, then pat surface dry with paper towels. Flake tuna with fork until there are no large chunks.
  • Assemble Casserole: Directly in 8×8 inch baking dish (Note 5), add broccoli, tuna, peas, ranch dressing, and half of cheddar cheese, carefully stirring together until well-mixed. Evenly top with remaining cheddar cheese, then sprinkle with parmesan cheese.
  • Bake & Cool: Bake at 375 F until heated through and starting to brown on top, about 25 minutes. Let rest for about 5 minutes until bubbling subsides before cutting. Serve (Note 6).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 510 (75% from fat) ย 
Total Fat 42g 65%
ย ย ย Saturated Fat 13g 64%
Cholesterol 59mg 20%
Sodium 1240mg 52%
Net Carb 6g ย 
Total Carb 9.5g 3%
ย ย ย Dietary Fiber 3.5g 15%
ย ย ย Sugars 4.5g ย 
Protein 23g ย 
Vitamin A 61% ยท Vitamin C 136% ยท Calcium 41% ยท Iron 7%

PHOTOS

tuna casserole after baking
tuna and broccoli in baking dish
topping baking dish with cheeses
tuna casserole in baking dish

NOTES & TIPS

(1) Tuna. I use water-packed solid albacore tuna, typically packaged in a standard 5-ounce can. Donโ€™t like tuna? You can use other canned meat like salmon. Remove any bones, and follow the recipe instructions by draining and flaking the meat before adding it to the casserole.
(2) Broccoli Florets. About 12 ounces raw weight. You can cut florets from a head of broccoli, or you can buy a bag of pre-cut florets located in the refrigerated produce section of many U.S. grocery stores. I recommend cutting the florets into smaller pieces (no larger than 2 inches) so that they cook quickly and are more likely to be evenly distributed in the casserole. I use fresh florets, but frozen should be fine โ€” you may need to cook them longer in the microwave and thoroughly drain to remove moisture.
(3) Cheddar Cheese. About 6 ounces weight. I like the bright yellow color that cheddar brings to this casserole, but you can substitute with any kind of shredded soft cheese that melts easily, like shredded mozzarella, pepper jack, or provolone.
(4) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture (not shredded), available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
(5) Baking Dish. I use a glass 8ร—8-inch baking dish and do not grease or line. If you use a metal pan, your baking time may be different from mine since glass transfers heat differently than metal.
(6) Serving / Leftovers. This recipe yields one 8ร—8 inch casserole, which is divided into four servings. Each serving is a dinner-sized portion, and can be topped with sour cream or avocado. Enjoy it alongside other low carb dishes like cauliflower mac-and-cheese, roasted vegetables, or mashed turnips. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave and in the oven.

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Filed Under: Casseroles, Mains: Seafood, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, 6-10ingredients, broccoli, cheddar cheese, featured, gluten free, green peas, oven, parmesan cheese, ranch, tuna

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Luie

Made this a couple of times since I love tuna casseroles but needed an alternative to rice and noodles. I have added more veggies when I have extra, and sometimes use different cheeses. Oh, and I’ve made small portions of it in the microwave and it’s very yummy.

Vote Up5Vote Down  Reply
1 year ago
Mark

This was outstanding.

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Vote Up3Vote Down  Reply
1 year ago
Christine

I added celery, onions and frozen peas and carrots and 4 small cans of tuna. . For cheeses I used mozzarella and cheddar with bottled ranch dressing. Soooo very delicious! Definitely a remake. Thank you for your recipe.

Vote Up2Vote Down  Reply
3 months ago
LisaM

Well it’s not exactly tuna casserole satisfying but it’s so simple to make and hits the spot as a low carb meal option. I’m making it again, right now so it’s a keeper!

Vote Up2Vote Down  Reply
1 year ago
Tracy

Made it tonight, was super delightful. Will make again for sure!

Vote Up1Vote Down  Reply
3 months ago
Jo-Anne Macleod

Are Peas Keto friendly though?

Vote Up1Vote Down  Reply
1 year ago
Julia

All ingredients, including peas, are included in the nutrition estimate. With 6g net carbs per serving, I would definitely consider it to be keto friendly.

Vote Up1Vote Down  Reply
1 year ago
Heather Carter

If you’re worried about it, or want to reduce the carbs a bit more, substitute frozen shelled edamame for the peas! I did that because I had them on hand, and it was perfect!

Vote Up1Vote Down  Reply
11 months ago
Linda

Made this tonight. It was delicious! Better than I expected for a tuna casserole.

Vote Up1Vote Down  Reply
1 year ago
Sue Rawson

So simple and so good. I made the fantastic homemade ranch dressing. This recipe is definitely a keeper! Added some hot sauce on top. Yum.

Vote Up0Vote Down  Reply
7 months ago
Tammy

Husband loved this. Super easy and delish.

Vote Up0Vote Down  Reply
11 months ago
Kathy

Enjoyed the taste. No way this is four servings though. My husband and I ate it all. Adding some whole grain noodles next time. Going more plant-based rather than Keto.

Vote Up0Vote Down  Reply
1 year ago
patience

quinoa or brown rice would be more “plant based”. I also think this this would be great with riced broccoli and cauliflower for us keto peeps.

Vote Up1Vote Down  Reply
1 year ago
Louise

This is so delicious, easy to make- love it. And I am not a fan of broccoli! Will make this again for sure! Thank you for sharing your recipes. ๐Ÿ™‚ I love getting them each week in my email.

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1 year ago
Peter Beckles

Liked this for its simplicity.

Vote Up0Vote Down  Reply
1 year ago
Dawn

Delicious and simple!

Vote Up0Vote Down  Reply
1 year ago

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