A delicious and comforting low carb cheesy tuna casserole made with tender tuna, creamy cheese sauce, and crunchy almond flour topping. Perfect for a quick and satisfying meal without the carbs.
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup cauliflower florets, chopped into small pieces
1 cup broccoli florets, chopped into small pieces
1/2 cup celery, diced
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan cheese
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste
2 (5-ounce) cans tuna in water, drained
1/2 cup almond flour
1 tablespoon butter, melted
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, cauliflower, broccoli, and celery to the skillet. Cook for 5-6 minutes until the vegetables are tender but still slightly crisp. Remove from heat.
In a large mixing bowl, combine mayonnaise, sour cream, 3/4 cup shredded cheddar cheese, Parmesan cheese, Dijon mustard, dried thyme, paprika, salt, and black pepper. Mix well.
Add the drained tuna and cooked vegetables to the cheese mixture. Gently fold to combine all ingredients evenly.
Transfer the mixture into a greased 8×8-inch baking dish and spread it out evenly.
In a small bowl, mix almond flour, melted butter, and the remaining 1/4 cup shredded cheddar cheese to create the topping.
Sprinkle the almond flour topping evenly over the casserole.
Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.