This Keto Cabbage Noodle Tuna Casserole is creamy, zesty and down right delicious. This dish is perfect for meal prep as it can be frozen for busy keto dieters!
Heat the olive oil and butter in a large oven safe skillet over medium heat. Add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
Sauté until the vegetables are crisp tender – about 10 Minutes.
Mix in the dill, mustard powder, lemon zest, and lemon juice. Pour the heavy cream and 1 cup Parmesan cheese into the pan. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
Reduce heat to medium low and let simmer to allow the sauce to thicken. Once the sauce has started to thicken, stir in the tuna and the peas.
Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven. Broil on high for 5 Minutes or until the Parmesan on top has made a golden brown crust. Serve and Enjoy!
Servings 6
- Amount Per Serving
- Calories 377
- % Daily Value *
- Total Fat 28g44%
- Net Carbohydrate 10g4%
- Dietary Fiber 3g12%
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat the olive oil and butter in a large oven safe skillet over medium heat. Add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
Sauté until the vegetables are crisp tender – about 10 Minutes.
Mix in the dill, mustard powder, lemon zest, and lemon juice. Pour the heavy cream and 1 cup Parmesan cheese into the pan. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
Reduce heat to medium low and let simmer to allow the sauce to thicken. Once the sauce has started to thicken, stir in the tuna and the peas.
Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven. Broil on high for 5 Minutes or until the Parmesan on top has made a golden brown crust. Serve and Enjoy!