Tuna Casserole

Tuna, peas, sharp cheddar, and creamy mushroom gravy rest atop cauliflower florets in this keto twist on the classic.

Tuna Casserole

Prep Time: 15 mins Cook Time: 40 mins Yield: 1 casserole Serving Size: 1⁄8 casserole

Ingredients

1⁄4 cup extra-virgin olive oil 1⁄2 cup yellow onion, diced 1⁄2 cup celery, diced 5 white button mushrooms, diced

11⁄2 cups heavy cream 1 cup sour cream 1⁄2 tsp. freshly ground black pepper 2 cups grated sharp cheddar cheese 1⁄2 cup frozen peas 6 cups cauliflower florets, cut into small pieces 2 (5-oz.; 140g) cans tuna in olive oil, drained 2 tsp. Old Bay seasoning 1 Preheat the oven to 375°F (190°C). Heat a large heavy-bottomed skillet over medium heat. Add extra-virgin olive oil and wait for 30 seconds.

2Add yellow onion, celery, and white button mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until softened.

3Add heavy cream, sour cream, and black pepper. Stir to combine and bring to a simmer. Simmer for 2 minutes, stirring frequently.

4Stir in 1 cup sharp cheddar cheese and peas and stir until thickened. Remove from heat and set aside.

5Place cauliflower florets in the bottom of a 9-inch (22cm) square covered casserole dish. Spread tuna over cauliflower.

6Pour cream sauce evenly over top. Sprinkle with remaining 1 cup sharp cheddar cheese and Old Bay seasoning.

7Cover and bake for 15 minutes. Remove cover and continue to cook for 10 to 15 minutes, or until cheese is golden and cauliflower is tender. Serve immediately.

Nutrition per Serving

Fat 77% Protein 17% Net Carb 6% Ratio 1.5:1 Calories 481

Fat 41g

Protein 21g

Total Carbohydrate 9g If you can find fried pork rinds without any added fillers or artificial ingredients, you can crumble 1 cup on top of the dish.

Dietary Fiber 2g

Net Carbohydrate 7g