There’s something about the smell of melted cheese mingling with garlic and onions that instantly feels like home. I remember one evening, the kind where you come in from the cold, half-distracted by a too-busy day, and just want something comforting without any fuss. While the casserole baked, that golden crust started to bubble in the oven, and I caught myself sneaking a peek despite knowing it needed a few more minutes. The creamy texture, the gentle hints of smoked paprika, and the tender broccoli and cauliflower made it feel indulgent, even though it’s low carb. And honestly, the tuna gives it this unexpected heartiness that I wasn’t quite ready for but totally appreciated.

It’s not perfect every time—sometimes I forget to stir the sauce just right, or I get impatient waiting for the top to brown— but those little mishaps just add to the charm of making this dish. It’s easy to whip up, filling, and leaves just enough leftovers for a lazy lunch the next day.

Why You’ll Love It

It’s a cozy dish that’s surprisingly quick to make, perfect for those evenings when you want comfort without the wait.
The creamy, cheesy sauce wraps around tender veggies and tuna, creating a satisfying blend of flavors and textures.
Low carb and keto-friendly, but it doesn’t skimp on that indulgent feeling—just don’t expect it to be light if you’re watching every calorie.
It’s simple—and that’s kind of the point. No complicated steps or fancy ingredients needed.
Great for leftovers, but honestly, it’s best fresh out of the oven, bubbly and golden.

Not sure if you’re ready for tuna in a casserole? It’s one of those things that sneaks up on you—once you try it, you might find it’s your new favorite twist on comfort food.

Low Carb Cheesy Tuna Casserole

Print Recipe

A delicious and comforting low carb cheesy tuna casserole that’s perfect for a quick and healthy meal. Packed with tuna, cheese, and creamy sauce, this casserole is easy to prepare and keto-friendly.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

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 heavy cream
4 ounces cream cheese, softened
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 (5 ounce) can tuna in water, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon dried thyme
1 tablespoon fresh parsley, chopped

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Instructions

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 softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped cauliflower and broccoli florets to the skillet and cook for 5-6 minutes until slightly tender.
Reduce heat to low and stir in the heavy cream and softened cream cheese until melted and combined.
Add the shredded cheddar cheese, mozzarella cheese, and grated Parmesan cheese to the skillet. Stir until the cheeses are melted and the sauce is creamy.
Add the drained tuna, salt, black pepper, smoked paprika, and dried thyme. Stir gently to combine all ingredients evenly.
Transfer the mixture to a greased 8×8 inch baking dish and spread evenly.
Bake in the preheated oven for 15 minutes until bubbly and golden on top.
Remove from the oven and sprinkle with chopped fresh parsley before serving.

For this casserole, you don’t need any special equipment—just a skillet and a baking dish will do the trick. I usually serve it with a simple green salad or maybe some roasted cherry tomatoes to add a fresh contrast. If you’re feeling adventurous, swapping out the broccoli for spinach or adding a pinch more smoked paprika can change the flavor profile slightly, though I haven’t tested all the variations thoroughly. Sometimes I toss in a handful of sliced mushrooms when I have them on hand, but that’s just me experimenting.

FAQ

Can I make this casserole ahead of time? Yes, you can assemble it the night before and bake it when you’re ready, but it’s best eaten fresh for that perfect cheesy crust.

Is it possible to use canned salmon instead of tuna? I haven’t tried it myself, but canned salmon might work well and add a different flavor dimension.

Can I freeze leftovers? I wouldn’t recommend freezing this one since the creamy texture can separate, but refrigerated leftovers keep nicely for a few days.

What if I don’t have cauliflower? Broccoli alone or even some chopped zucchini might work, though it’ll change the texture a bit.

If you’re craving a cozy, cheesy dinner that’s low carb and surprisingly easy, this casserole might just be what you need tonight. Give it a try—you might find it’s a little comforting secret you didn’t expect.