Keto Tuna Casserole
Ingredients
Casserole
-
2
tbsp
Olive oil
-
6
medium
Yellow squash
-
1
tsp
Sea salt
-
½
tsp
Black pepper
-
½
large
Onion
-
1
large
Green bell pepper
-
3
cloves
Garlic
-
1
cup
Chicken broth, reduced sodium
-
1½
cups
Heavy cream
-
1½
cups
Grated parmesan cheese
-
3
5-oz cans
Solid white albacore tuna
Topping
-
⅓
cup
Grated parmesan cheese
-
1⅓
oz
Pork rinds
-
1
tbsp
Olive oil
Instructions
- Preheat the oven to 400°F (204°C).
- Heat olive oil in a skillet and sauté the yellow squash with salt and pepper until crisp-tender.
- Transfer the squash to a colander to drain excess water.
- In the same pan, sauté the onion until translucent, then add the bell pepper and garlic until browned.
- Add chicken broth and simmer until reduced by half.
- Stir in heavy cream and 1½ cups of parmesan until smooth, then gently mix in the tuna.
- Drain the squash again and transfer to a baking dish, then pour the sauce and vegetables over it.
- Mix the topping ingredients and crumble over the casserole.
- Bake until bubbly, then broil until the topping is golden brown.
Nutrition Facts (estimated)
Servings
9
Calories
360
Total fat
26.7g
Total carbohydrates
10.1g
Total protein
21.4g
Sodium
20mg
Cholesterol
20mg
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