When the day drags on and the idea of complicated cooking feels like too much, this keto tuna casserole with peas comes to the rescue. It’s one of those dishes that somehow manages to be both comforting and light, creamy and satisfyingly crunchy all at once. There’s something about the way the melted cheese bubbles up on top while the peas peek through the sauce that makes you want to dig right in—even if you’re only halfway ready to eat.
I remember the first time I made this, the kitchen filled with that unmistakable aroma of garlic and butter mingling with the sharpness of cheddar. I was juggling a few things, so I might have left the skillet on a bit longer than intended, but that extra golden crisp on the cheese? Honestly, it just made it better. The peas added a fresh pop of sweetness that cut through the rich sauce, making every bite feel like a little celebration. I had to pause halfway through dinner because I got distracted by the phone—typical—but it was easy to come back to and finish without losing any of that cozy, comforting vibe.
- Rich and creamy sauce with a tender texture that’s easy to love.
- Peas add just the right touch of sweetness and color, balancing the casserole.
- The crispy cheese topping brings a satisfying contrast, though it’s simple — and that’s kind of the point.
- Quick to prepare, making it ideal for busy weeknights when you want something warm and filling without fuss.
If you’re watching your carbs but don’t want to sacrifice flavor or that feeling of a home-cooked meal, this casserole hits the spot. It’s not complicated, but it’s far from boring.
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Keto Tuna Casserole with Peas
- Total Time: 35 minutes
- Yield: 4 1x
Description
A low-carb, keto-friendly twist on the classic tuna casserole featuring creamy sauce, tender peas, and a crispy cheese topping.
Ingredients
2 tablespoons unsalted butter
1/2 cup chopped yellow onion
2 cloves garlic, minced
1/2 cup chopped celery
1/2 cup chopped mushrooms
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon paprika
2 (5-ounce) cans tuna in water, drained
1 cup frozen peas, thawed
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, melt the butter.
Add the chopped onion, celery, and mushrooms to the skillet and sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine.
Add the Dijon mustard, salt, black pepper, dried thyme, and paprika. Stir well and let the sauce simmer for 3-4 minutes until slightly thickened.
Add the drained tuna and thawed peas to the skillet and gently fold to combine with the sauce.
Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese until melted and well incorporated.
Transfer the mixture to a 9×9-inch baking dish.
Sprinkle the remaining 1/2 cup cheddar cheese and the grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese topping is melted and golden brown.
Remove from the oven and let cool for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Making this casserole doesn’t require any fancy equipment—just a skillet and a baking dish. I usually serve it with a crisp green salad or some roasted veggies to round out the meal. Sometimes I swap the peas for green beans or omit them altogether if I’m in a real rush, but the peas really do add something special. If you want to vary the cheese topping, a mix of mozzarella and cheddar works well, though I haven’t tested that as much. For a bit of extra flavor, stirring in a handful of chopped fresh herbs like parsley or dill right before baking can brighten things up.
FAQ
Can I make this ahead of time? Yes, you can prepare the casserole and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
What can I use instead of tuna? Canned chicken or salmon could work, though the flavor profile will shift a bit.
Is this recipe suitable for strict keto? It’s low in carbs thanks to the peas and heavy cream, but if you want to be extra cautious, you might reduce the peas or swap them for lower-carb veggies.
Ready to try a casserole that feels like a warm hug without the carb overload? Scroll down and save this recipe—you’ll want to come back to it again and again.