Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Low-carb tuna casserole with cabbage noodles - a low-carb, gluten-free take on a traditional classic. You won't even miss the pasta.

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Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil and butter in an extra large oven-proof skillet over medium heat. Add cabbage, onion, celery, garlic, salt, and pepper; saute until vegetables are crisp-tender, about 10 minutes. Mix in lemon zest, lemon juice, dill, and mustard powder.

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  • Pour heavy cream into the pan and add 1 cup Parmesan cheese. Stir continuously until cheese has melted and combined with the cream, 3 to 4 minutes. Reduce heat to medium-low and simmer until sauce has thickened, about 10 minutes. Stir in tuna and peas and sprinkle remaining Parmesan cheese over the top of the dish.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Place the skillet under the preheated broiler. Broil on high until the Parmesan on top of the casserole makes a golden brown crust, 3 to 5 minutes.

Nutrition Facts

386 calories; protein 20.9g; carbohydrates 14.3g; fat 28.4g; cholesterol 101.8mg; sodium 511.6mg. Full Nutrition
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