Best Keto Tuna Noodle Casserole
If you love comfort foods, you will love this Keto Tuna Noodle Casserole! Wild-caught canned tuna and palmini noodles are combined with a homemade creamy mushroom sauce made using fresh button mushrooms, sour cream, and heavy cream. Peas are folded into the mixture, and everything is spread into a casserole dish. The mixture is topped with creamy mozzarella cheese and Keto breadcrumbs. The dish is baked until everything is bubbling hot and melted. The dish makes for excellent leftovers and is easy to portion for both portion control and meal prep.
How to Make It
Step 1
Preheat the oven to 350 F (180 C). To make the breadcrumbs, combine the almond flour, Italian seasoning (optional), sea salt, and the egg in a bowl. The mixture will be very stiff. Place the dough onto a silicone mat and place another silicone mat on top of it. You can also use parchment paper to do this.
Step 2
Use a rolling pin to roll the dough out as thin as possible. Bake the dough for 15-20 minutes. Add more time if the dough is not browned all the way through.
Step 3
Next, break up the cracker and place it in the bowl of a food processor. Depending on the size of your processor, you may need to divide the dough into two parts. Next, process the cracker until it resembles breadcrumbs. Set it aside. This will most likely make a little more than you will need.
Step 4
Drain all the cans of tuna very well. Add the tuna to a medium-sized mixing bowl. Drain the palmini noodles well. Stack them a few high and cut them into thin noodles. Add the noodles to the bowl. You can also add the peas at this point.
Step 5
Preheat a medium-sized skillet over medium heat until hot. Add the mushroom with their stems removed and chopped into a small dice. Add minced garlic. Saute for about 30 seconds or until the mushrooms and garlic are nicely browned.
Step 6
Add in the heavy cream and sour cream. Stir to combine. Bring the mixture to a simmer and allow it to cook for a few minutes to incorporate the flavors. Season with ¼ tsp kosher salt and ⅛ tsp black pepper.
Step 7
Pour the mushroom sauce over the tuna mixture. Stir well to combine. Pour the mixture into a 6″ x 10″ casserole dish.
Step 8
Sprinkle the top of the casserole dish with mozzarella cheese. Then top it generously with the Keto breadcrumbs. Place the casserole dish into the preheated oven and bake for about 20 minutes or until the cheese is melted and the filling is bubbling around the sides.
Ingredients
- Almond flour
1 cup
- Raw egg
1 large
- Coarse Kosher Salt
0.25 tsp
- Italian seasoning
0.25 tsp
- Palmini Lasagna Sheets
8 oz
- Canned tuna
15 oz
- Frozen peas
0.25 cup
- Mushrooms
1 cup, chopped
- Garlic
2 clove
- Avocado oil
2 tsp
- Coarse Kosher Salt
0.25 tsp
- Heavy cream
0.5 cup
- Sour cream
0.25 cup
- Coarse Kosher Salt
0.25 tsp
- Black pepper
0.13 tsp
- Mozzarella cheese
1.5 cup, shredded