Tuna Casserole

Nut-Free | Egg-Free

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Tuna casserole has been a classic dish for over a hundred years. But this modern version omits the blood-sugar-spiking noodles and peas. Who needs those when you’ve got a creamy cheese sauce that satisfies both hunger and the taste buds?

• 1 tablespoon extra-virgin olive oil or butter, plus more for greasing
• 1 clove garlic, minced
• 1 cup heavy cream
• 1½ cups grated Parmesan cheese
• Salt and black pepper
• 2 (5-ounce) cans tuna, drained
• 10 ounces frozen chopped spinach, thawed and drained
• Chopped fresh parsley (optional), for garnish

Preheat the oven to 375°F. Lightly grease a casserole dish with some olive oil or butter.

Heat the oil or butter in a pot over medium-low heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the heavy cream and ½ cup water and cook, stirring, for about 5 minutes. Whisk in 1 cup of the Parmesan cheese and add salt and black pepper to taste.

Stir in the tuna and spinach. Raise the heat to medium-high and cook, stirring frequently, until just bubbling.

Spoon the tuna-and-spinach mixture into the prepared casserole dish. Sprinkle on the remaining ½ cup Parmesan cheese. Bake for 20 to 30 minutes, until bubbling. Garnish with parsley, if desired.

Notes

Wilted fresh spinach can be used instead of frozen.

Nutritional Data

466 calories, 36g fat, 851mg sodium, 2g fiber, 6g carbohydrates, 31g protein

4g net carbs, 3% carbs, 27% protein, 70% fat