Low Carb Broccoli Alfredo and Canned Tuna Casserole
7.8g
Net Carbs
27.3g
Protein
27.2g
Fat
2.5g
Fiber
391
Calories
Ingredients:
- 1 1/2 teaspoons fresh garlic FNDDS
- 1 cup heavy whipping cream USDA
- 2 ounces cream cheese USDA
- 1/2 teaspoon table salt USDA
- 1/2 teaspoon italian seasoning blend Spice Barn
- 1/2 teaspoon black pepper, ground USDA
- 3 ounces parmesan cheese, hard USDA
- 1/2 cup red bell pepper, roasted Mezzetta
- 6 cups fresh broccoli USDA
- 12 ounces canned white tuna, in water, drained USDA
- 4 ounces mozzarella cheese, part skim FNDDS
- 1 tablespoon fresh parsley, chopped USDA
Directions:
- Heat oven to 350°F. Butter a 2.8-liter casserole dish and set aside.
- In a medium saucepan over medium heat, warm cream until steaming. Stir in minced or pressed garlic and bring to a boil. Remove from heat, add cream cheese, whisking until fully melted and incorporated. Return to low heat and whisk in Italian seasoning, salt and pepper. Add finely shredded parmesan cheese, stirring until melted. Remove from heat.
- In a large bowl, toss broccoli florets with drained tuna, 3 ounces roasted red pepper strips, and 3 ounces grated mozzarella cheese. Scrape into the prepared casserole dish, evenly cover with the parmesan cheese sauce, cover and bake for 25 minutes. Remove cover, sprinkle with remaining mozzarella cheese and bake for 20 minutes more, until top is browning and broccoli is tender.
- Garnish with remaining diced roasted red pepper strips and parsley. Serve while hot. One serving is a rounded ¾ cup of casserole.
