Low-Carb Tuna Casserole with Cabbage Noodles

Low-carb shredded cabbage stands in for pasta noodles in this makeover tuna casserole dish that starts out on the stovetop and finishes up under the broiler.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 386 Calories

Ingredients

• 2 tablespoons lemon zest
• 1 cup chopped onion
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 3 stalks celery, chopped
• 1 ½ cups heavy cream
• sea salt and ground black pepper to taste
• ½ cup frozen peas
• 1 medium head green cabbage, shredded
• 2 teaspoons dry mustard powder
• lemon, juiced
• 2 teaspoons dried dill
• 1 ¼ cups grated Parmesan cheese, divided
• 2 tablespoons grass-fed butter
• 3 (5 ounce) cans albacore tuna, drained

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Heat olive oil and butter in an extra large oven-proof skillet over medium heat. Add cabbage, onion, celery, garlic, salt, and pepper; saute until vegetables are crisp-tender, about 10 minutes. Mix in lemon zest, lemon juice, dill, and mustard powder.

Step 3

Pour heavy cream into the pan and add 1 cup Parmesan cheese. Stir continuously until cheese has melted and combined with the cream, 3 to 4 minutes. Reduce heat to medium-low and simmer until sauce has thickened, about 10 minutes. Stir in tuna and peas and sprinkle remaining Parmesan cheese over the top of the dish.

Step 4

Place the skillet under the preheated broiler. Broil on high until the Parmesan on top of the casserole makes a golden brown crust, 3 to 5 minutes.