Keto Tuna Casserole (with Cabbage ‘Noodles’)
A cozy casserole built around pantry staples for an easy weeknight meal that’s naturally high in protein and low in carbs. This creamy tuna bake with cabbage ‘noodles’ is a sleeper recipe the whole family will love.
Low-Carb Tuna Melt Casserole
Made from simple pantry staples, this cheesy keto tuna casserole is a low-carb, high-protein sleeper hit that’s perfect for busy weeknights. Like every good pantry recipe, it leans into humble ingredients and turns them into a cozy, comforting, and delicious dish that’s both budget-friendly and family-friendly.
Honest talk: there are recipes you plan, and recipes that emerge from what’s in the kitchen come dinnertime. I first pulled this dish together on a night when dinner was unplanned and the fridge was close to empty. A few cans of tuna and a head of cabbage turned into something far more comforting than expected — a practical solution that’s since become a repeat favourite.
Tender cabbage replaces pasta, keeping the casserole grain-free while adding just the right amount of al dente bite. Morsels of tuna and a handful of peas are folded into a creamy dill sauce that mirrors the flavours of a classic tuna melt. The result is a cozy, cabbage-forward bake that’s hearty, satisfying, and surprisingly craveable. A reminder that simple ingredients often make the most memorable meals.
Key Ingredients + Substitutions
Here’s the main ingredients needed to make keto tuna casserole. See the recipe card for full ingredients and instructions.
- Canned Tuna: Canned albacore tuna is the star of this show. You can use solid or flaked tuna, depending on whether you want discernible tuna chunks or more low-key tuna morsels (perfect for picky kiddos!). Be sure to drain the tuna to get rid of any excess water.
- Cabbage: Thickly sliced green cabbage mimics the texture and appearance of al dente pasta. I like to cut the cabbage to approximately the same thickness as broad egg noodles, about half an inch wide.
- Peas: Frozen peas add a pop of colour and sweetness, but since they are a higher-carb vegetable (~7g net carbs per half cup) you can absolutely omit them to fit your daily macros.
- Cream Cheese: Full-fat cream cheese forms a rich, creamy, tangy base for the sauce.
- Mayonnaise: A little full-fat mayonnaise helps to balance and bind the sauce so it evenly coats every bit of tuna and cabbage.
- Cheese: A blend of shredded cheddar, mozzarella, and parmesan cheese gets mixed into the casserole and also sprinkled over top, making it extra cheesy and delicious. Just like a classic tuna melt!
Tuna Casserole Add-ins
- Add mushrooms. Sliced or chopped button mushrooms can be cooked alongside the cabbage to add more meatiness and earthy umami flavour to the dish.
- Top with bacon. After topping the casserole with cheese, sprinkle cooked bacon bits over top for a crunchy, smoky bite.
Storing, Freezing, & Reheating
This keto-friendly tuna casserole is a great make-ahead meal! It keeps super well in the fridge and can be frozen too.
Make it ahead! To make this casserole in advance so it’s ready to bake the next day, prepare the casserole up to the point that it’s topped with cheese and ready to bake. Allow the dish to cool, then refrigerate overnight until just before dinnertime. Bake at 350°F for 35-40 minutes, until hot and the cheese has melted. Broil for 3-5 minutes, until golden and bubbly.
Storing: Once baked this casserole will keep in the fridge for up to 3 days. You can keep it covered in it’s original baking dish for easy reheating or transfer leftovers to an airtight container.
Freezing: You can store this casserole in the freezer for up to 3 months. Allow the casserole to cool completely then cover tightly and freeze. To defrost frozen casserole, just leave it to thaw in the fridge overnight, about 12-18 hours.
Reheating: You can reheat this casserole in the microwave or the oven. To reheat in the oven, cover the casserole with foil and bake at 350°F for 20-40 minutes, until hot and warmed through. The time it takes to reheat will depend on how cold the casserole is and how much casserole you’re reheating (e.g. the whole dish versus just a slice).
Keto Tuna Casserole (with Cabbage ‘Noodles’)
Ingredients
- 2 tablespoons butter, or bacon fat
- 1½ lbs green cabbage, thickly sliced (about ½-inch wide)
- 3 ribs celery, diced
- ½ cup frozen peas
- 2 cloves garlic, minced
- ½ cup full-fat cream cheese
- ½ cup full-fat mayonnaise
- 1 tablespoon dijon mustard (or 1 teaspoon dry mustard powder)
- 2 teaspoons dried dill
- 1 teaspoon celery seed
- salt + pepper, to taste
- 3 cans albacore tuna, drained
- 1 cup shredded cheese, like cheddar, mozzarella, or a blend
- ½ cup parmesan, grated
Instructions
- Preheat the oven to 350°F.
- In a large skillet, melt the butter over medium-high heat. Add the cabbage and celery. Saute until tender and softened, about 10 minutes.
- Add the frozen peas and garlic. Cook for 1 minute, until fragrant.
- Add the cream cheese and cook until melted, stirring often.
- Remove the pan from the heat. Add the mayonnaise, dijon mustard, dried dill, and celery seed. Stir until well combined. Season with salt and pepper.
- Stir in the tuna and half the cheese until everything is well distributed. Transfer to an oven-safe baking dish. Sprinkle remaining cheese over top.
- Bake for 25-30 minutes, until hot and the cheese has melted. Broil for 3-5 minutes, until golden and bubbly.
Notes
More keto-friendly dinner ideas
- Easy Baked Chicken Pesto Meatballs
- One-Pan Chicken Broccoli Casserole
- Mashed Cauliflower Cottage Pie
About Amelia
I’m Amelia, modern homemaker and author of the Sunday Home. I love sharing easy, from-scratch meals made for real life. Personal recipes I’ve developed and refined in my home kitchen using simple, honest ingredients you can trust.
