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Keto Tuna Casserole

Easy Creamy Keto Tuna Casserole

5 from 1 review



1 ½ cups broccoli florets
1 tbsp olive oil
2 tbsp chopped onion
2 garlic cloves, minced
1 large celery stalk, diced
1 (4.5 oz) can chopped green chiles
¼ cup mayonnaise
¼ cup heavy cream
4 (2.8 oz) cans water packed tuna, drained
1 cup grated cheddar cheese
1/4 tsp chili pepper
2 tbsp chopped parsley
salt and pepper to taste


  1. Blanch the broccoli in a large pot of well salted boiling water, until barely tender, 2-3 minutes.
  2. Drain well and set aside.
  3. In a large skillet heat the olive oil over medium heat.
  4. Add the onion and celery and cook until the onions are soft and translucent.
  5. Add the garlic and green chiles and cook for 30 seconds.
  6. Remove from the heat.
  7. Add the drained tuna, broccoli and ½ cup of cheddar cheese and mix to combine.
  8. Add the heavy cream, chili pepper and mayonnaise and mix to combine.
  9. Season with black pepper and salt to taste.
  10. Transfer the mixture into a casserole dish.
  11. Sprinkle with remaining shredded cheddar cheese.
  12. Bake in preheated 350 degree oven for 15 -20 minutes.
  13. Sprinkle with parsley and serve warm.


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