Low Carb Tuna Casserole – This is my low carb, gluten free take on a traditional classic. You won’t even miss the pasta.
Low Carb Tuna Casserole: all the nostalgia without the carbs!
Tuna casserole is always reminiscent of my childhood dinner table. Quick and easy. The poor man’s friend. Back then, it only took a box of pasta, a couple cans of tuna, some condensed cream of mushroom soup, and peas. Now, I am giving it an elevated low carb, gourmet face lift. The dill and the mustard powder really bring this sauce to life. Serving it over cabbage was just a no brainer.
Low Carb pasta substitutions: why I love cabbage
Cabbage is a favorite among low carbers and makes an excellent substitution for noodles. It is filling, inexpensive and versatile. That is a winning combination. If you are a fan of cabbage recipes, check out some of my other variations. Fried Cabbage with Kielbasa, Oven Roasted Cabbage Wedges, and Paleo Cabbage Roll Soup just to name a few. What are some of your favorite ways to eat cabbage?
In addition to this Cabbage Noodle Tuna Casserole recipe, check out some of my other favorite low carb, keto casserole recipes:
- Cheesy Smoked Sausage Cabbage Casserole
- Eggs Benedict Casserole
- Keto Chili Dog Pot Pie Casserole
- Cabbage Noodle Tuna Casserole
- Big Mac Casserole
- Three Cheese Ham and Broccoli Casserole
- Italian Spaghetti Squash Breakfast Casserole
- Keto Buffalo Chicken Cauliflower Mac and Cheese
- Supreme Pizza Casserole
Cabbage Noodle Tuna Casserole – Low Carb, Gluten Free
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Makes 8 Servings 1x
Scale
Ingredients
- 2 tbsp olive oil
- 2 tbsp grass-fed butter
- medium head green cabbage (about 1 1/2 lbs), cut into large shreds
- 1 cup onion, chopped
- 3 ribs celery, chopped
- 2 cloves garlic, minced
- sea salt and black pepper, to taste
- 2 tsp dried dill or 2 tbsp fresh dill
- 2 tsp dry mustard powder (get it here)
- 2 tbsp lemon zest
- juice of 1 lemon
- 1 1/2 cup heavy cream
- 1 1/4 cup Parmesan cheese, grated, divided
- 3 – 5oz cans albacore tuna, drained (I use this brand)
- 1/2 cup frozen peas
Instructions
- Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.
- Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
- Sauté until the vegetables are crisp tender – about 10 minutes.
- Mix in the dill, mustard powder, lemon zest, and lemon juice.
- Pour the heavy cream and 1 cup Parmesan cheese into the pan. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
- Reduce heat to medium low and let simmer to allow the sauce to thicken.
- Once the sauce has started to thicken, stir in the tuna and the peas.
- Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven.
- Broil on high for 3-5 minutes or until the Parmesan on top has made a golden brown crust.
Notes
7g net carbs per serving
Nutrition
- Calories: 377
- Fat: 28g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 23.5g
Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
Check out my other books – HERE
This book has more than 145 recipes, each with a full color photo and nutritional analysis. It is packed with over 100 pages of resources to help make your low carb, keto lifestyle easier. Let’s look at some of the recipes shall we?
BREAKFASTS
- Sausage, Egg, and Cheese Pinwheels
- Cheesy Chorizo Breakfast Biscuits
- Breakfast Pizza
- Baked Eggs with Chorizo and Ricotta
- Baked Egg Jars
- 13 Jon’s Special
- Sausage and Egg Breakfast Sandwich
- Reuben Frittata
- Radishes O/Brien
- Pastrami Breakfast Hash
- Pizza Eggs
- Pancetta, White Cheddar and Spinach Frittata
- Oven-Roasted Garlic and Herb Home Fries
- Lemon Ricotta Pancakes
- Kyndra’s Favorite Buttery Herbed Eggs
- French Toast Egg Puffs
- Keto Everything Bagels
- Creamy Herbed Bacon and Egg Skillet
- Easy Peasy Maple Blender Pancakes
- Cranberry Cream Cheese Spread
- Chocolate Peanut Butter Waffles
- Boosted Coffee
- Vanilla Coffee Creamer
SNACKS AND STARTERS
- Parmesan Italian Breadsticks
- Warm Mediterranean Goat Cheese Dip
- Tuna Salad Pickle Boats
- Avocado Feta Salsa
- Marinated Mozzarella Balls
- Sour Lemon Gummy Snacks
- Green Goddess Chicken Dip
- Garlic Dill Baked Cucumber Chips
- Fried Mozzarella Sticks
- Creamy Avocado Pesto Deviled Eggs
- Buffalo Chicken Flatbread
- Bloody Mary Deviled Eggs
- Bacon Chicken Ranch Deviled Eggs
- Baked Avocado Fries
- Asiago Rosemary Bacon Biscuits
SOUPS AND SALADS
- Zuppa Toscana
- Smoked Sausage and Kale Soup
- Mexican Chicken Soup
- Italian Wedding Soup
- Egg Drop Soup
- Cheesy Ham and Cauliflower Soup
- Creamy Lasagna Soup
- Mac Daddy Salad
- Shaved Brussels Sprouts Caesar Salad
- Roasted Cauliflower Mock Potato Salad
- Dill Chicken Salad
- Creamy Cucumber Salad
- Asian Chicken Salad
- Creamy Caesar Salad with Garlic Parmesan Cheese Crisps
- Cobb Salad
- Chef Salad Skewers
- Deviled Ham and Egg Salad Wraps
MAIN DISHES
- Warm Taco Slaw
- Steak Fajita Bowls
- Everything Bagel Dogs
- Spaghetti Squash Pork Lo Mein
- Slow Cooker Spiced Pork Tenderloin
- Slow Cooker Chinese 5 Spice Beef
- Shrimp and Cheese Cauliflower Rice Stuffed Peppers
- Seared Scallops with Sherry Beurre Blanc
- Sausage, Shrimp, and Chicken Jambalaya
- Reuben Biscuit Sandwiches
- Pork Egg Roll in a Bowl
- Philly Cheesesteak Casserole
- Peanut Chicken Skillet
- Pan-Seared Chicken With Balsamic Cream Sauce, Mushrooms and Onions
- Lemon Sherry Chicken
- Lasagna Zucchini Roll-Ups
- “Just like the real thing” Lasagna
- Fried Cabbage with Kielbasa
- Barbecue Dry Rub Ribs
- Dill Pickle Juice Brined Fish and Chips
- Crispy Chicken Thigh and Vegetable Sheet Pan Dinner
- Creamy Pesto Chicken Zucchini Pasta
- Chicken Cordon Bleu Pizza
- Cheesy Smoked Sausage and Cabbage Casserole
- Best Ever Fork and Knife Pub Burger
- Beef Stuffed Poblanos with Lime Crema
- Asian Beef Skewers
SIDES
- Oven Roasted Cabbage Wedges with Dijon Vinaigrette
- Mascarpone Creamed Greens
- Green Beans with Shallots and Pancetta
- Ginger Lime Slaw
- Dill Pickle Coleslaw
- Parmesan Roasted Broccoli
- Fiesta Cauliflower Rice
- Creamy Herbed Slow Cooker Cauliflower Mash
- Cranberry Pecan Cauliflower Rice Stuffing
- Chorizo and Garlic Brussels Sprouts
- Charred Asian Asparagus and Peppers
- Butter Roasted Radishes
- Brussels Sprouts Au Gratin with Ham
- Lemon Caper Whole Roasted Cauliflower
- Sautéed Mushrooms with Garlic Mascarpone Cream Sauce
SWEET TREATS
- Salted Caramel Nut Brittle
- Dark Chocolate Mousse
- Maple Butter Pecan Truffles
- Mason Jar Chocolate Ice Cream
- Lemon Coconut Cheesecake Bites
- Flourless Chewy Chocolate Chip Cookies
- Chocolate Peanut Cheesecake Balls
- Chewy Peanut Butter Cookies
- Blueberry Mojito Ice Pops
- Almond Joy Chia Seed Pudding
- Fresh Whipped Cream
DRESSINGS, SAUCES, SEASONINGS, AND MORE
- Thousand Island Dressing
- Garlic Parmesan Caesar Dressing
- Ranch Dressing
- Avocado Green Goddess Dressing
- Asian Vinaigrette
- Dill Pickle Vinaigrette
- 2-Minute Mayo
- Cajun Mayo
- Walnut Avocado Pesto
- Bacon Jam
- Garlic Parmesan Cream Sauce
- Pizza Sauce
- Enchilada Sauce
- Not-So-Secret Burger Sauce
- Cranberry Ginger Quick Jam
- Seasoning Salt
- Mexican Seasoning Blend
- Cajun Seasoning
- Everything Bagel Seasoning
- Barbecue Dry Rub
- Savory Breading Mix
- Nut-Free Keto Breading Mix
- Pizza Crust
- Nut-Free Pizza Crust
Got a craving? YOU CAN GRAB A COPY – HERE
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Tobbe says
Love, love, love your Fried Cabbage with Kielbasa recipe. It’s so good!: ) Can’t wait to try this. Was always a fan of Mac n Cheese casseroles with tuna. This sounds like a much tastier and healthier alternative 🙂
Kim (Buffalo / Niagara Falls, NY area) says
Made this last night for dinner. It was yummy and a nice warm comfort meal reminiscent of the old classic. I am sad there were no leftovers for today’s lunch! Thank you for a great easy recipe. I prepped my cabbage noodles earlier in the week and used them for spaghetti and meatballs and then I packed up the rest of the cabbage noodles in the fridge to use for this. Will definitely make again. For those that don’t like tuna, I think it would be delicious with chicken too. And next time instead of the parm cheese browned on the top, I think I might try some crushed pork rinds.
Carol Jenkins says
Since my tuna noodle casserole calls for cream of mushroom soup, I just HAD to add mushrooms. I pureed them into the heavy cream. I really like this recipe…my husband did not, but, then, he does not care for tuna noodle casserole either!
Alison says
Made this, so delicious! I used gruyere. My only question, my cream didn’t think as much as I hoped for, but otherwise, love it and making this again and again!
Peace Love and Low Carb says
You can always simmer it a little longer or add a little more cheese to the sauce to help thicken it. So happy you enjoyed it!
Kim says
This was so yummy! A gourmet version of my childhood memory. My husband and noodle loving 16 year old kept adding more and more to their plates. There was only a smidge leftover which I gladly ate with lunch the next day. Thanks for the great recipe!
Lisa says
Do you think you can use almond cream or coconut cream?
Peace Love and Low Carb says
Yes, the sauce just won’t be as thick. You may want to add a little xanthan gum to help thicken it.
catherine says
how long does this keep? i made this a few days ago but i dont want it to go to waste and i also dont want to get sick. My husband wont eat it and neither will my son.. i dont know why its freakin delicious.
Peace Love and Low Carb says
If you are worried about it spoiling, you can always freeze it to reheat later.
Peace Love and Low Carb says
If you are worried about it spoiling, you can always freeze it to reheat later.
Meredith says
I’m so excited to see this. I miss tuna casserole enormously!
Laurie Ebarb says
I just made this. Yumm!! I tried to keep to your recipe but I used broccoli instead of peas, added more cheese and put all of it in instead of topping it off and broiling it. I try not to turn on the oven in the summer here in Houston! It tastes great, but mine is mushier than what your photo looks like. My cabbage probably cooked too long while I was getting the remaining ingredients prepared.
Oh also, I couldn’t find “Lemon Zest” so I used Lemon extract instead. Is it similar?
Peace Love and Low Carb says
Lemon zest is just the rind of the lemon peeled off with a zesting tool.
Rachel says
I LOVED this! And both husband and stepkid had 2 helpings each! Total success.
Thank you!
Stacy says
Omg, this is so amazingly delicious!! I’ll be honest, I was nervous this would just be all right but not great; a poor excuse for the real thing. Man was I wrong! This is even better than regular noodle based tuna casserole. I love the texture the cabbage adds and the flavors in the sauce are dead on. Thanks for a great recipe!!
Kristi says
This was delicious. I made the sauce separately with the cream and cheese reducing until thickened in a small saucepan. Then I added salt, pepper , dry mustard, dill, lemon zest and lemon juice. I poured this over the sautéed cabbage, onion and garlic and mixed well. Finished the recipe as written.
So good!
★★★★★
Kate says
This is my go to for comfort food. The only thing I did different is swap out the dill and lemon and used celery seed and Worcestershire sauce. Thank you Kyndra for this fabulous recipe!
★★★★★
Charity says
I haven’t tried this yet but I’m planning on it, I like the idea of adding some sauteed mushrooms to the cream,and ill probably throw in some red pepper flakes for a little heat but I’m also going to use edamame instead of peas to lower the net carbs and sugar as well I think they will will make a great swap but ill let you know! Thanks for the awesome recipe ????
Angie says
Thank you SO much for this recipe!!! I made this for my husband and two daughters (10 and 5)…and it will now be on our normal rotation. I’m brand new to this low-carb deal and it can be pretty intimidating for sure. So thank you for easing us I to it!
Debbie in TX says
Very versatile recipe that allows you to sub out whatever veggie you may have on hand, as well as type of meat. Love it!
Susan says
Going to try this recipe tonight, it looks really good..thanks
Kim says
Loved the recipe but next time I will leave out the dill and lemon.
★★★★★
Cindy says
I was amazed at how good this was! Will definitely make it again. I think this would be good with chicken breast, too, if you don’t like tuna! Just got your book Kraveable Keto and I’m looking forward to making more of your recipes!
Angela Bennett says
Just made this tonight for the first time. It is delicious! My husband loves it – he keeps getting more helpings! He said it tastes like something we would get at a fancy restaurant. I’ve been missing tuna noodle casserole, a staple comfort food from childhood. Thank you for creating this recipe!
★★★★★
Jennifer Barnett says
I made this last night and I’m counting the minutes until I can dig into the leftovers. To make it more like the tuna noodle my mom would make while I was growing up I substituted the onion for some very small mushrooms and instead of topping with Parmesan I topped it with shredded cheddar cheese and sprinkled some crushed pork rinds on top. I also left out the lemon zest. It turned out amazing and took me right back to my moms kitchen!
Laura says
I made this a little while ago and it is DELICIOUS; almost dangerously so because I just kept wanting to eat it!
I was wondering what you think about a crockpot version of this..?
Thanks for another amazing recipe!
★★★★★
Pam says
To Laura. Not good for a crock pot. It will be too watery & mushy. You have to reduce the cream for the right consistency.
John says
This is amazing! Tuna casserole has always been a guilty comfort food pleasure, and when I went no carb I assumed I’d never have it again. Wrong! I’ve made this a few times. To me the trick is evaporating enough liquid so the casserole isn’t watery, without over cooking the cabbage so it still has texture. My solution is to cook the cabbage and pour into a bowl before it is too soft. Then make the cream sauce (I add mushrooms to mimic mushroom soup), and pour in the accumulated liquid from the cabbage—there is a lot—and reduce till thick. I also add in some shredded cheddar when tossing it all together with the sauce before pouring back into the skillet to bake. Tastes just like traditional tuna casserole! Thanks so much!
★★★★★
Nicole Holdridge says
It’s insane how good this is. All the flavors are so yummy, I especially love the lemon. I’m a huge fan of dairy also! Gotta help out people that are struggling so much, yet working so hard!
Thank you for this recipe, will certainly be a family fav!
★★★★★
Jillann says
I was craving my mom’s tuna hotdish that uses Campbell’s nacho cheese. I might add some spice to the receipe next time. This hit the spot and it was so delicious!!!
I will be making this again soon, thank you so much.
★★★★★
Carol says
This was so yummy!! I will be making again for sure!!
★★★★★
TychaBrahe says
I’m going to be the person who says I changed up the entire recipe.
My tuna casserole recipe involves a massive amounts of extra sharp cheddar. I chose to make the recipe more like the way I’d make my usual tuna casserole. I cooked the cabbage and veggies in one pot, made the cream and Parmesan sauce in another, and then built the casserole in a baking dish with half the cabbage, half the cheese sauce, and half of 8 ounces of grated cheddar, repeat. Sprinkle a dash of paprika on top, and bake in a 350° oven for about 45 minutes. It was amazing!
The next time I make this, I will mix the onions and celery into the cheese sauce, as if I had used cream of mushroom soup.
★★★★★
Tina says
I was having “one of those days” and wanted an easy to make comfort dish, but didn’t want to leave low carb behind. I found your recipe and feel like I’ve discovered another world. It is so much better than traditional tuna casserole! This will be part of our regular meal plan for sure. Thank you for such an amazing dish! (i like the idea of adding a bit of mushroom)
★★★★★
Kori says
Amazing! I just made this and it is absolutely scrumptious!!! Full of iron too! Thank you! I have officially pinned this to my tried and true board. Next time I will be adding more cheese however, just to thicken up the sauce a bit more, but phenomenal!
★★★★★
LD Kay says
Made this last night. Followed recipe as written. My husband and I both loved it. So much that we finished the leftovers for lunch today. We will be making again for sure. Thanks for writing a recipe that works beautifully as written. You did a great job! I will look up more of your work.
★★★★★
Kristin Louthan says
Delicious!
I worry that I let the cabbage cook a little too long, and that I should have drained some of the liquid from the pan before adding the ground mustard, cream, etc. I added extra cheese, I used med. Cheddar, and a little grated Romano & Parmesan and crushed pork rinds on the top, along with more cheddar.. This made a huge amout of food, I used two casserole dishes to bake it and had leftovers for three days., Reheats really well. I am sharing this with friends. Thanks
★★★★★
Servaas says
Family loved this recipe.
Will Definately make it again
★★★★★