Description
Indulge in a delicious and keto-friendly Tuna-Cheddar Pasta Casserole. Enjoy the comfort of this classic dish, without the guilt.
Ingredients
Units
Scale
- Noodles:
- 2 1/2 to 3 cups almond flour
- 3 teaspoons xanthan gum
- 1/4 cup flax meal
- 4 eggs
- 1 teaspoon olive oil
- Or Zoodles:
- 3 medium zucchini, spiralized*
- Filling:
- 2 tablespoons grass-fed butter
- 1 small onion diced
- 2 stalks celery diced
- 1 medium carrot, finely chopped
- 1/2 red pepper diced
- 1 cup whipping cream
- 2 (5-oz) cans tuna packed in water drained
- 3 cups shredded Cheddar
- Freshly ground black pepper to taste
- Topping:
- 1/2 cup grass-fed butter
- 1/2 cup grated Parmesan
- *Zoodle noodle directions below
Instructions
- To make noodles, make the dough in a bowl and by hand or in a food processor or mixer. (Mixer is easiest.) Place all ingredients in the bowl. Mix well.
- If making by hand pull the dough together with your hands. Start with 2 ½ cups of almond flour. Add more if needed. The dough should be firm. Transfer to a clean bowl. Cover and refrigerate for 24 hours.
- When ready to use, cut the dough in half. Cover half of the dough ball with a wet cloth. Transfer the other half to a large piece of parchment paper. Flatten the ball on the parchment. Using the flat side of a long knife or pastry cutter, shape the ball into a 4” X 4” square. Top the square with another sheet of parchment paper. Using a rolling pin, and roll out a square about 8” X 8”. Lift the top parchment paper. Using a long knife or pizza cutter, cut the dough into 1/8th-inch noodles.
- When ready to dine, boil the water. Add olive oil to water. Add the noodles. Boil the noodles for 3 minutes. Drain the noodles in a colander and run cool water over them to prevent sticking.
- To make filling and casserole: preheat the oven to 350 degrees and spray or oil an 8”X8” baking dish. Set aside.
- In a saucepan add oil and vegetables. Saute until tender. Remove from heat. Let cool. In a bowl combine vegetable mixture, cream, cheese, tuna. Mix together. Fold in noodles. Transfer to baking dish. Sprinkle another cup of shreddable Cheddar on top. (This layer is optional).
- Prepare the topping. In a small bowl combine parmesan and butter. Sprinkle chunks of topping over the tuna mixture.
- Bake for 15-20 minutes until the cheese has melted and topping is browned. Let rest for 10 minutes before serving.
- Zoodles (Keto):
- To make zoodles, lightly spray the bottom of a 9×13-inch baking dish with cooking spray. Place the zoodles in the dish and spread out as much as possible. Bake at 10-minute intervals. Remove and stir every 10 minutes, and continue baking at 10-minute intervals until the moisture has evaporated. While the zoodles are baking, make the filling.
Notes
- The recipe is based on the keto version and is approximate only. One serving has 7 grams of net carbs.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- Prep Time: 30
- Cook Time: 20
- Category: KETO LOW-CARB
- Method: BAKING
- Cuisine: DINNER
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 2
- Sodium: 500
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 20
- Cholesterol: 100
