Keto Tuna Noodle Casserole
This scrumptious keto tuna noodle casserole tastes just like your favorite noodle recipe - but uses palmini noodles to keep it low-carb.
Ingredients
- 4 tbsp Butter unsalted, divided
- 1 pound Mushrooms sliced
- 10 ounces Raw Spinach
- 1 cup Heavy Whipping Cream
- 1/2 cup Chicken Broth
- 3 tsp Garlic minced
- 1/4 cup Parmesan Cheese grated
- 12 ounces Canned Tuna in water, well drained
- 1 can Palmini Lasagna Noodles cut into fourths
- 1/4 cup Bacon crumbled
- 1/4 cup Green Onions for garnish
Instructions
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Heat 2 Tbsp. butter in a large skillet over medium heat on the stove.
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Add the mushrooms to the skillet and saute until becoming tender. Remove and set aside.
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To the same skillet, add the remaining butter and the garlic. Saute for 30 seconds.
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Whisk in the heavy whipping cream and chicken broth. Saute until beginning to thicken.
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Preheat the oven to 350 degrees.
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Add the spinach and palmini noodles to the skillet, and saute covered until the spinach is wilted.
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Stir in the tuna, mushrooms and crumbled bacon as well as salt and pepper to taste.
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Pour the mixture into a 9x9 baking dish.
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Bake for 30-35 minutes.
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Garnish with green onions before serving.
Recipe Notes
Calories: 345 Per Serving
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.