This low carb take on the classic Tuna Casserole from your childhood is so tasty you won't even miss the pasta. Tuna, peas, and cauliflower smothered in a cheesy sauce baked to perfection with a crispy topping is the comfort food we all need!
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Sabra - This Mom's Menu
1Medium Head of Cauliflowercut into bitesize florets
1cupUnsweetened Almond Milk
2cupsCheddar CheeseShredded, divided
Salt and Pepper
16ozTunaCanned in water, drained
1servingKeto Butter Crackersoptional, crumbled (see alterative in notes)
Preheat the oven to 350 degrees F and grease a 9x13” pan with nonstick spray or oil.
Steam the cauliflower just until it is tender, being careful not to overcook it.
While the cauliflower is steaming, Heat a medium skillet over medium-high heat. Melt the butter in the skillet, add the mushrooms and saute until the mushrooms are tender (3-4 minutes).
Add the almond milk, heavy cream, cream cheese, and salt and pepper to taste. Cook, stirring frequently until cream cheese is melted.
Stir in 1 ½ cups of the cheddar cheese until melted. Remove from heat and set aside.
When the cauliflower is done steaming, thouroughly drain the water. In a large bowl, combine the cauliflower, peas, tuna, and cheese/mushroom sauce. Stir well then transfer to the prepared baking dish.
Top with the remaining ½ cup of cheddar cheese, and the crumbled crackers.
Bake for 30 minutes or until the cheese is melted and slightly brown.
Alternate topping: If you don't have any butter crackers on hand you can combine about 1/4 cup of almond flour with 1 - 2 tbsp of butter and salt to taste. Then crumble this mixture over the top of the casserole before baking.