Creamy Tuna Broccoli Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
15 oz. can of tuna, drained
02 -
2 cups broccoli, chopped
03 -
½ red onion, chopped
04 -
1 clove garlic, minced
→ For the Sauce
05 -
3 tablespoons salted butter
06 -
½ cup heavy cream
07 -
½ cup Parmesan cheese, grated
→ For the Topping
08 -
½ cup sharp cheddar cheese, shredded
09 -
½ cup plain pork rinds, finely crushed
# Instructions:
01 -
Preheat the oven to 330 degrees Fahrenheit (165°C).
02 -
In a medium pan over medium heat, melt the butter. Add the chopped red onions and minced garlic. Cook until the onions are soft and translucent, and the garlic is fragrant.
03 -
Add the heavy cream and grated Parmesan cheese to the pan with the onions and garlic. Cook, stirring constantly, until the mixture is bubbly and the cheese is melted. Remove from heat and set aside.
04 -
Lightly oil a medium-sized casserole dish. Add the drained tuna and chopped broccoli to the dish. Use a spoon or your hands to evenly combine the ingredients and make sure the broccoli is coated with a little oil.
05 -
Pour the creamy sauce over the broccoli and tuna in the casserole dish, distributing it evenly. Sprinkle the shredded cheddar cheese and crushed pork rinds over the top as a crunchy, cheesy topping.
06 -
Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the topping is golden brown.
07 -
Remove from the oven and serve hot. This dish can be a complete meal on its own or paired with a simple green salad.
# Notes:
01 -
This recipe is low in carbohydrates, making it suitable for those following a keto or low-carb diet.
02 -
You can use fresh or frozen broccoli for this recipe. If using frozen, thaw and drain well before adding to the casserole.
03 -
The pork rinds create a crunchy topping similar to breadcrumbs but without the carbs.