Elouises Tuna Casserole No Noodles

Indulge in the comforting, low-carb decadence of Elouise's Tuna Casserole No Noodles—a creative twist on the timeless classic. This hearty dish swaps traditional pasta for tender cauliflower florets, creating a satisfying, gluten-free casserole that’s rich in flavor and packed with wholesome ingredients. Featuring flaky canned tuna, sautéed vegetables, and a luxuriously creamy sauce made with sharp cheddar, mayonnaise, sour cream, and a hint of Dijon mustard, every bite is a harmonious blend of tangy, cheesy goodness. Topped with golden, bubbly Parmesan and cheddar, this easy-to-make casserole bakes to perfection in just 30 minutes, making it an ideal weeknight dinner or meal prep option. Garnish with fresh parsley to add a pop of color and a touch of brightness to this low-carb, keto-friendly crowd-pleaser!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 5-ounce cans Canned tuna, drained
• 1 medium head Cauliflower, cut into small florets
• 2 stalks Celery, chopped
• 1 medium White onion, finely diced
• 3 cloves Garlic, minced
• 2 cups Sharp cheddar cheese, shredded
• 1 cup Mayonnaise
• 0.5 cup Sour cream
• 3 tablespoons Unsweetened almond milk (or regular milk)
• 1 tablespoon Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Parsley, chopped (optional, for garnish)
• 0.25 cup Parmesan cheese, grated

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

Step 2

Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-6 minutes, until tender but not mushy. Drain and set aside.

Step 3

In a large skillet over medium heat, sauté the chopped onion and celery in a drizzle of oil for 4-5 minutes until softened. Add garlic and cook for another 1 minute, stirring constantly.

Step 4

In a large mixing bowl, combine the drained tuna, sautéed vegetables, mayonnaise, sour cream, almond milk, lemon juice, Dijon mustard, salt, black pepper, and paprika. Mix until well incorporated.

Step 5

Gently fold in the cooked cauliflower and 1.5 cups of the shredded cheddar cheese. Transfer the mixture to the prepared casserole dish, spreading it out evenly.

Step 6

Sprinkle the remaining 0.5 cup of shredded cheddar cheese and the grated Parmesan cheese over the top of the casserole.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Step 8

Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(1937.5g)

Amount per serving	% Daily Value*
Calories	3669.9

Total Fat 280.8g	0%
Saturated Fat 84.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 714.4mg	0%
Sodium 6798.8mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 16.9g	0%
Total Sugars 24.5g
Protein 191.1g	0%

Vitamin D 1206.4IU	0%
Calcium 2325.4mg	0%
Iron 12.5mg	0%
Potassium 3596.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.4%

Protein: 20.4%

Carbs: 12.2%