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Tuna noodle casserole is a classic comfort dish that has graced American dinner tables for decades. Traditionally made with pasta, this low-carb version swaps in zucchini noodles, making it a lighter option without sacrificing flavor. Perfect for those looking to reduce their carbohydrate intake, this dish is creamy, savory, and satisfying. It’s a delightful way to enjoy a nostalgic favorite while keeping things health-conscious.
This low-carb tuna noodle casserole pairs beautifully with a crisp green salad dressed with a light vinaigrette. You might also consider serving it alongside some roasted vegetables, such as asparagus or Brussels sprouts, to add a bit of crunch and color to your meal. A glass of chilled white wine, like a Sauvignon Blanc, complements the dish nicely.
Low Carb Tuna Noodle Casserole
Servings: 4
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Ingredients
2 medium zucchinis, spiralized
2 cans (5 oz each) tuna, drained
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried dill
Salt and pepper to taste
1/4 cup crushed pork rinds (optional, for topping)
2 cans (5 oz each) tuna, drained
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried dill
Salt and pepper to taste
1/4 cup crushed pork rinds (optional, for topping)
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