Truly Low Carb Tuna Casserole
by Karen Rysavy
As published in CarbHealth Magazine, January 2003, and in her book COOKING TLC: TRULY LOW CARB COOKING, VOLUME 1.
- 4 cups cooked chopped broccoli (1 liter-you could always substitute other low carb vegetables)
- 24 oz. well-drained tuna (700 gm)
- 2 cups sour cream (480 ml)
- ½ cup heavy cream (120 ml)
- 2½ cups shredded cheddar cheese (600 ml)
- 8 slices cooked crumbled bacon
Preheat oven to 400 degrees F (200 C) and grease a square 8x8 or 9x9 inch pan.
Layer broccoli in the bottom of the pan.Cover broccoli with tuna. Mix sour cream and heavy cream together and spread out evenly over contents of pan. Next, add an even layer of shredded cheese.Top the cheese with the bacon bits.
Bake for approximately thirty minutes. Allow to set for five minutes before serving. (You may still need to tilt the over your sink and drain off any excess water that has accumulated in the bottom of the pan, but it will then hold together well.)
Nine servings, each: 529 cal, 37 g fat (18 sat.), 7 g carb (2 g fiber), 42 g protein.
This and other great recipes can be found in Karen's book, COOKING TLC: TRULY LOW CARB COOKING, VOLUME 1
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