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.
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) | Â |
| Total Fat 42g | 65% |
| Â Â Â Saturated Fat 13g | 64% |
| Cholesterol 59mg | 20% |
| Sodium 1240mg | 52% |
| Net Carb 6g | Â |
| Total Carb 9.5g | 3% |
| Â Â Â Dietary Fiber 3.5g | 15% |
| Â Â Â Sugars 4.5g | Â |
| Protein 23g | Â |
PHOTOS
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.
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.
This recipe made the best tasting cauliflower tuna casserole. I used fresh cauliflower, added diced onion and celery and followed the recipe instructions as given. Tastes better second day. Thanks Julia we will have this again!
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!
Are Peas Keto friendly though?
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.
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!
Peas are not permitted on my stricter Keto program. I will probably substitute celery or mushrooms for the peas. I only eat a maximum of 20 gross not net carbs per day.
Including the peas, each serving of this recipe is 6 g net carbs. Would that not fit into your 20 g max limit?
This was outstanding.
I didn’t have mayo for Tuna sandwiches and didn’t have noodles for Tuna casserole so I gave this a go. I loved it! I added more veggies to mine, Cauliflower, onions and shredded carrots and used a can of cream of chicken soup along with ranch dressing and served with a side of my fresh baked Sourdough bread (since we’re not actually doing keto) it was so good. Even my 3 year old loved it and asked for 2nds!
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.
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.
Made it a few times now and each time I do something slightly different. It’s fantastic as written and fantastic doctored up with whatever you have on hand. I have started doubling or even tripling the recipe so we have plenty of leftovers!
This was wonderful and easy. It’s definitely going into my regular rotation. I doubled the tuna and used cauliflower instead of broccoli but left everything else the same. Thanks for this!
Simple, quick, and tasty. My favorite combination! Only change was added chopped mushrooms just to use them up.
Made it tonight, was super delightful. Will make again for sure!
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.
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. 🙂 I love getting them each week in my email.
Made this tonight. It was delicious! Better than I expected for a tuna casserole.
So delicious!!!! Thank you! However,so confused how this fits on an 8×8?? I had to use 9×13! Am I the only one lol?!
Very good- we are not crazy for tuna so I used canned chunk chicken!
I have to admit I didn’t make this keto, but I love what the ingredients are so I cooked some quinoa separately then added it to the mixture and baked it as directed. It’s very good! Also, I didn’t have broccoli so I added celery and carrots as someone else said they did. I’ll make it again but without the quinoa. So tasty!
Very good recipe! I didn’t use peas but did add diced onions and carrots (1.5 cups), and was short on ranch dressing so used 1.5 cups ranch + .5cup mayo.
Husband loved this. Super easy and delish.
Liked this for its simplicity.
Delicious and simple!
This was awful, I didn’t have tuna so I used salmon.what a waste of salmon broccoli and cheese.