Here is a Ketofied version of the Grand Daddy of all Casseroles, the Tuna Casserole. But this version is Keto and low carb safe. It’s delicious, simple, to make and made with whole food ingredients. It’s a dish the entire family will enjoy.
Spiralize and sweat your zucchini for 30 minutes (demo in video). After 30 minutes wring well to dry.
Sauté onions, celery and mushrooms using 2 tbsp of butter untitled softened. Set aside.
Combine sour cream and mayo. Season to taste and mix well.
Add flaked drained tuna into sour cream and mayo mixture and incorporate well. Pour tuna sauce mixture over your zucchini in a 9x13 Casserole dish.
Add your sautéed vegetables. Combine well.
Add in your 4 oz of Shredded Cheddar cheese and stir well to incorporate.
Keto Bread Crumbs
In separate bowl add 1/2 cup of blanched almond flour, and 4 oz. of grated Parmesan cheese and mix together well. Breaking up all of the clumps in the flour.
Add 2 tbsp of melted butter to your flour and cheese mixture and mix well. As you mix this will form a crumble.
Sprinkle your keto breadcrumbs over the top of your casserole.
Bake for 30 - 45 minutes (check often). Bake until golden brown.
Optional Step: After your Tuna Casserole is baked through, broil the top of the casserole for 1 - 2 minutes to make your bread crumbs golden brown.