Keto Green Chile Tuna Casserole (with zucchini noodles )

This keto tuna casserole has zucchini noodles and green chiles for a delicious paleo, low-carb, high protein meal. Make this easy spiralizer recipe; it's just like mom's tuna noodle casserole, but MUCH healthier!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and clean your veggies. Preheat oven to 350 F

Step 2

Oil a 9x 13 shallow casserole dish. Set aside.

Step 3

Ribbon cut or spiralize your zucchini into noodles. Put noodles into a colander, sprinkle with salt, toss and let drain excess liquid drain for 20-30 mins.

Step 4

In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.

Step 5

Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.

Step 6

Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It’s okay if it’s not a smooth mixture, just make sure it’s mixable when adding to the zucchini noodles..

Step 7

Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don’t let it get soggy

Step 8

Remove skillet from heat and pour contents into a large bowl.

Step 9

Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix). Toss everything together.

Step 10

Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.

Step 11

Bake for 15 -20 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.

Step 12

Broil last minute or so to make crispier edges. Remove from oven.

Step 13

Garnish with herbs and top and optional sliced lemon.

Step 14

Serve immediately. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.

Step 15

NOTES: Feel free to freeze this dish, but it will have extra water once thawed due to the zucchini. I simply add in more flour or a bit more fresh zucchini.

Step 16

Tapioca starch will be fine if you don’t have coconut flour. Personally, I prefer to use tapioca or arrowroot flour. For Keto friendly ingredients, use sifted coconut flour to avoid clumping. This is your “thickener” for the casserole.

Step 17

ZUCCHINI NOODLE NOTES –> Try to press out ALL water from tuna and zucchini before mixing all together. You don’t want the casserole to have too much liquid. You can also place the zucchini noodles on a baking sheet and “bake” at 250F for 20-30min (depending on the thickness).

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