Are you looking for a delicious comfort food recipe that you can fit into your keto lifestyle? How about tuna casserole? That’s right! This keto tuna casserole is reminiscent of the old school casserole that your mom used to make without the high carb count.
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This is one of those versatile recipes that work for just about any night! It’s great for meal prep, it’s wonderful for cold weather nights and it’s easy enough to whip it together and bake it on those busy weeknights.
In addition to the ingredients, you need very few things to put this casserole together! Be sure and have the following items ready to go:
How to Make This Keto Tuna Casserole
Preheat the oven to 350 degrees.
Melt the butter in a skillet over medium heat. Add in the onions and mushrooms, and saute until they have softened.
Mix in the garlic, and saute for 30 seconds longer.
Pour in the heavy whipping cream, and simmer until thickened.
Stir in ¼ cup of the grated parmesan, and salt and pepper to taste.
Combine the palmini noodles, parsley and tuna in a large bowl, and pour the sauce mixture over it. Stir to combine well.
Add the mixture to a well greased baking dish.
Stir together the remaining parmesan and pork rind crumbs in a bowl. Sprinkle the pork rind crumb mixture over the casserole.
Bake for 20 minutes, or until browned on top and cooked through. Let cool for 10 minutes before serving.
One of my favorite things about this dinner is how quick and easy it comes together! It takes just 15 minutes to prep this dinner. Add another 35 minutes (max) of baking time and you are ready to enjoy!
Because this tuna noodle casserole is made with palmini noodles, you won’t have to worry about a high carb count! This dish is very keto friendly with just 4 net carbs per serving.
This recipe makes 4 servings.
I know most of us already use real butter in our keto dishes, but it is worth repeating in this one.
If you really like garlic, feel free to add a bit more!
I highly recommend grating your own cheese whenever possible. I understand that it isn’t as convenient as buying the pre-shredded king, but I think the texture is much better when you shred it yourself.
Do Palmini Noodles Taste Like Real Noodles?
While I wouldn’t go as far as to say that palmini noodles taste like “real” noodles, I happen to think they are delicious! They take on the flavor of what you are cooking quite well and the texture and consistency is absolutely perfect for a casserole dish like this one.
Whether you create this recipe for meal prep purposes or you simply have leftovers that you are wanting to store, you have several options.
Meal Prep Storage
If you are prepping this casserole with plans to cook it in the next few days, you can store it in the baking dish, covered tightly with saran wrap or foil up to 3 days before baking.
If you are prepping this casserole with plans to cook it in the coming weeks, cover tightly with saran wrap and foil and place in the freezer.
Store leftovers in an airtight container in the fridge for up to 3 days.
You can also store leftovers in an airtight container in the freezer for up to 2 months. Remove from the freezer the night before you plan to eat it, and reheat in the oven. Do note that the texture will not be exactly the same, but it will still taste good!
While you can serve this keto casserole on its own, I’m a big fan of yummy veggie side dishes served right alongside it! Here are some of my favorites:
If you are a salad person, be sure and try out this yummy Keto Caesar Salad. The tanginess of the salad pairs very well with the flavors in the tuna casserole.
This garlic parmesan asparagus is a delicious addition to your casserole night and it’s so easy to make!
Another asparagus dish, but this one is featuring bacon! This bacon asparagus is a great dish to pair with this tuna casserole.
Some people really like a bread side served alongside their casseroles. If that is you, check out these great bread sides that pair well with keto tuna casserole:
If you love garlic and you love cheese, do not miss out on trying these keto cheesy breadsticks with garlic! These are mouthwatering!
These keto rolls are so good, they can pair well with just about any keto dinner dish, this one is no exception!
Cornbread and casserole just go well together, don’t you think? They are both classic comfort foods, after all. This keto cornbread is easy to make and tastes great!
- 2 tablespoons butter
- ½ onion chopped
- 2 teaspoons minced garlic
- 1 can Palmini linguine noodles
- ½ cup heavy whipping cream
- ½ cup grated parmesan cheese divided
- ⅓ cup pork rind crumbs
- 1 large can of tuna drained well
- 2 tablespoons chopped fresh parsley
- 6 ounces sliced mushrooms
- Salt and pepper to taste
- Melt the butter in a skillet over medium heat.
- Add in the onions and mushrooms, and saute until they have softened.
- Mix in the garlic, and saute for 30 seconds longer.
- Pour in the heavy whipping cream, and simmer until thickened.
- Stir in ¼ cup of the grated parmesan, and salt and pepper to taste.
- Combine the palmini noodles, parsley and tuna in a large bowl, and pour the sauce mixture over it. Stir to combine well.
- Preheat the oven to 350 degrees.
- Add the mixture to a well greased baking dish.
- Stir together the remaining parmesan and pork rind crumbs in a bowl.
- Sprinkle the pork rind crumb mixture over the casserole.
- Bake for 20 minutes, or until browned on top and cooked through.
- Let cool for 10 minutes before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 331Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 80mgSodium: 565mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 1gProtein: 18g
Nutrition is calculated using a third party plug-in. It is best to always validate!
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.