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 cup heavy whipping cream
- 1 1/2 teaspoons minced or pressed fresh garlic
- 2 ounces cream cheese
- 1/2 teaspoon Italian seasoning blend
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 3 ounces parmesan cheese, finely grated
- 6 cups fresh broccoli (546g)
- 12 ounces canned white tuna, in water, drained
- 1/2 cup (85g) roasted red bell pepper strips
- 4 ounces mozzarella cheese, shredded, divided
- 1 tablespoon chopped fresh parsley
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 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 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 3/4 cup of casserole.
