These low carb tuna casseroles make it easy to enjoy a cozy, satisfying dinner without a lot of fuss. Each recipe pairs tuna with comforting ingredients and a cheesy topping for a meal the whole family can enjoy. You’ll find simple ideas for busy nights, along with a few tasty ways to change up your usual casserole.
Helpful Tips Before You Start
A few simple choices can help your low-carb tuna casserole bake up creamy, cheesy, and satisfying.
Drain the Tuna Well
Press out excess liquid before adding tuna to the casserole. Too much moisture can make the filling watery.
Choose Low-Carb Add-Ins
Use vegetables like cauliflower, broccoli, zucchini, or spinach in place of pasta or rice. Cook watery vegetables first and drain them well.
Shred Cheese Fresh
Freshly shredded cheese melts smoothly and gives the topping a better texture. Check labels on packaged cheese and sauces for added carbs.
Bake Until Bubbling
Look for a hot, bubbling center and a golden cheese topping. Let the casserole rest for a few minutes before serving so it holds together.
Broccoli Cheddar Tuna Casserole with Cauliflower Rice
This casserole brings together tender broccoli, flaky tuna, and sharp cheddar in a creamy sauce, with cauliflower rice in place of pasta. A crisp, cheesy top adds a satisfying contrast to the soft filling.
It’s a cozy option for a weeknight dinner or a make-ahead meal. The cauliflower rice keeps the dish low carb while letting the tuna and broccoli stay at the center of each bite.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 4 cups cauliflower rice
- 3 cups small broccoli florets
- 2 cans (5 ounces each) tuna in water, drained
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded sharp cheddar cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 4 to 5 minutes, stirring often, until tender and excess moisture has evaporated.
- Add the broccoli florets and 2 tablespoons of water to the skillet. Cover and cook for 3 to 4 minutes, until the broccoli is bright green and just tender. Remove the lid and let any remaining water evaporate.
- In a large bowl, stir together the cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper until smooth. Mix in 1 cup of the cheddar.
- Fold in the drained tuna, cooked cauliflower rice, and broccoli until evenly coated. Spread the mixture in the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar and the Parmesan over the top. Bake for 20 to 25 minutes, until hot and bubbling around the edges. Let it rest for 5 minutes before serving.
Extra Tips
Cook the cauliflower rice until it looks fairly dry before mixing it into the filling, since extra moisture can make the casserole loose. For a milder broccoli texture, cut the florets small so they soften quickly and spread evenly through the cheesy tuna mixture. Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, Baking Dish
Spinach and Artichoke Tuna Casserole with Parmesan Crust
This casserole brings together tuna, tender spinach, and tangy artichoke hearts in a creamy, cheesy filling. A Parmesan crust bakes up golden on top, adding a savory crunch to every scoop.
It makes a cozy low-carb dinner for busy weeknights and is easy to serve straight from the baking dish. The filling stays creamy, while the Parmesan topping gives it a crisp finish.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 5 ounces fresh baby spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 (5-ounce) cans tuna, drained
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 1 tablespoon melted butter
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the spinach and cook, stirring, until wilted. Remove the skillet from the heat.
- Stir the chopped artichoke hearts into the spinach. Add the drained tuna and break it into bite-size pieces.
- In a mixing bowl, stir together the softened cream cheese, sour cream, mozzarella, garlic powder, and black pepper until combined. Fold this mixture into the tuna, spinach, and artichokes.
- Transfer the filling to the prepared baking dish and spread it into an even layer. Mix the grated Parmesan with the melted butter, then sprinkle it evenly over the casserole.
- Bake until the filling is bubbling at the edges and the Parmesan crust is golden, about 20 to 25 minutes. Let it rest for 5 minutes before serving.
Extra Tips
Drain the artichokes and tuna well so the creamy filling does not turn watery. If the Parmesan topping browns before the casserole is bubbling, loosely cover the dish with foil for the rest of the bake. Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 2-quart Baking Dish
Mediterranean Tuna Casserole with Zucchini, Olives, and Feta
This casserole brings together flaky tuna, tender zucchini, briny olives, and creamy feta for a Mediterranean-inspired meal with plenty of savory flavor. A golden layer of cheese on top makes it comforting while keeping the dish low in carbs.
It works well for an easy weeknight dinner or a make-ahead meal for a busy day. The zucchini softens as it bakes, while the olives and feta add salty, tangy bites throughout.
Serves 4 people.
Ingredients
- 2 medium zucchini, cut into half-moons
- 1 tablespoon olive oil
- 2 cans (5 ounces each) tuna in water, drained
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 3/4 cup shredded mozzarella cheese
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the zucchini and cook for 5 to 7 minutes, stirring occasionally, until slightly tender. Transfer it to the baking dish.
- Add the drained tuna and halved olives to the dish. Gently toss them with the zucchini so they are evenly distributed.
- In a bowl, whisk together the heavy cream, egg, oregano, and black pepper. Pour the mixture over the tuna and vegetables.
- Sprinkle the feta and mozzarella evenly over the top. Bake for 25 to 30 minutes, until the center is set and the cheese is golden in spots.
- Let the casserole rest for 5 minutes before serving so it settles and is easier to portion.
Extra Tips
Cook the zucchini until just tender before baking so it releases less moisture in the casserole. For a sharper, saltier finish, use extra Kalamata olives, but taste before adding any salt since the olives and feta already bring plenty of savory flavor. Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, Mixing Bowl, Baking Dish
Buffalo Tuna Casserole with Cauliflower and Blue Cheese
This casserole pairs tender cauliflower and flaky tuna with tangy buffalo sauce, then finishes with a bubbling blue cheese topping. It brings classic buffalo-style flavor to a low-carb, comforting bake.
Serve it for an easy weeknight dinner or a casual family meal. The creamy filling balances the heat, while the cauliflower stays tender and the top turns golden around the edges.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into small florets
- 2 tablespoons butter
- 2 tablespoons almond flour
- 1 cup heavy cream
- ⅓ cup buffalo sauce
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cans (5 ounces each) tuna in water, drained
- ½ cup shredded mozzarella cheese
- ⅓ cup crumbled blue cheese, divided
- 2 tablespoons chopped green onions
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes, until just tender. Drain well and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the almond flour and cook for 1 minute. Slowly whisk in the heavy cream and buffalo sauce. Add the garlic powder, salt, and black pepper. Stir until the sauce is smooth and slightly thickened.
- Place the cauliflower in the prepared baking dish. Flake the drained tuna with a fork and scatter it over the cauliflower. Pour the sauce evenly over the top, then gently fold the mixture so the tuna and cauliflower are coated.
- Sprinkle the mozzarella and half of the blue cheese over the casserole. Bake for 20 to 25 minutes, until bubbling and lightly golden.
- Let the casserole rest for 5 minutes. Finish with the remaining blue cheese and chopped green onions before serving.
Extra Tips
Drain the cauliflower thoroughly so the creamy buffalo sauce does not become watery. For a milder casserole, use less buffalo sauce and keep the blue cheese topping as written for its tangy finish. Course: Main Course Cuisine: American Equipment: Large Pot, Saucepan, Whisk, Medium Baking Dish
Tuna Casserole with Roasted Eggplant, Tomato, and Mozzarella
This casserole brings together tender roasted eggplant, flaky tuna, juicy tomatoes, and a bubbling mozzarella topping. It skips pasta for a satisfying low-carb dinner that still feels cozy and filling.
Serve it on a weeknight or make it ahead for a relaxed family meal. Roasting the eggplant first helps it turn soft and savory, while the tomatoes add brightness to every cheesy bite.
Serves 4 people.
Ingredients
- 1 medium eggplant, cut into ¾-inch cubes
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 1 can (14 ounces) diced tomatoes, drained
- 2 cans (5 ounces each) tuna, drained and flaked
- ½ teaspoon dried oregano
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 425°F. Spread the eggplant cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil, then season with ¼ teaspoon of the salt and the black pepper. Toss to coat and arrange in a single layer.
- Roast the eggplant for 20 to 25 minutes, turning it once, until tender and lightly browned. Reduce the oven temperature to 375°F.
- While the eggplant roasts, warm the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, stirring so it does not brown.
- Stir in the drained tomatoes, tuna, oregano, and remaining ¼ teaspoon salt. Fold in the roasted eggplant and transfer the mixture to a casserole dish.
- Sprinkle the mozzarella and Parmesan evenly over the casserole. Bake at 375°F for 15 to 20 minutes, until the cheese is melted and bubbling. Let it rest for 5 minutes before serving.
Extra Tips
Drain the tomatoes well so the casserole stays hearty rather than watery, and roast the eggplant until tender before mixing it in for the best texture. For a make-ahead meal, roast the eggplant and assemble the tuna mixture in the casserole dish, then add the cheeses just before baking. Course: Main Course Cuisine: Mediterranean Equipment: Baking Sheet, Large Skillet, Casserole Dish
Jalapeño Popper Tuna Casserole with Cream Cheese and Cheddar
This low-carb casserole brings together the creamy, mildly spicy flavors of jalapeño poppers with flaky tuna. Cream cheese makes the filling rich and smooth, while cheddar melts into a golden topping.
It works well for a cozy weeknight dinner or a make-ahead meal for a busy evening. Chopped jalapeños add a gentle kick, and a crisp pork rind topping gives the casserole a satisfying crunch.
Serves 4 people.
Ingredients
- 2 cans (5 ounces each) tuna, drained
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 2 jalapeños, seeded and finely chopped
- 2 scallions, thinly sliced
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup crushed pork rinds
- 1 tablespoon melted butter
Instructions
- Heat the oven to 375°F. Lightly grease a small casserole dish.
- In a mixing bowl, stir together the softened cream cheese and sour cream until smooth. Mix in the garlic powder and black pepper.
- Fold in the drained tuna, chopped jalapeños, sliced scallions, and ¾ cup of the cheddar. Stir gently so the tuna stays in small flakes.
- Spoon the mixture into the casserole dish and spread it into an even layer.
- In a small bowl, combine the crushed pork rinds with the melted butter. Sprinkle the mixture over the casserole, then add the remaining ¼ cup cheddar.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the topping is golden. Let it rest for 5 minutes before serving.
Extra Tips
For a milder casserole, remove all the jalapeño seeds and membranes before chopping. If you like more heat, leave some seeds in. The pork rind topping is crispest straight from the oven, so add it just before baking rather than mixing it into the tuna filling. Course: Main Course Cuisine: American Equipment: Mixing Bowl, Small Casserole Dish, Small Bowl
Tuna Cabbage Casserole with Swiss Cheese and Caraway
This casserole pairs tender cabbage and flaky tuna with nutty Swiss cheese and the warm, lightly anise-like flavor of caraway. A creamy sour cream and egg mixture holds everything together without relying on a starchy sauce.
It makes a cozy low-carb dinner for a busy weeknight, and the browned cheese topping gives each serving a satisfying finish. Let the cabbage soften in a skillet first so the casserole bakes up tender rather than watery.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium green cabbage, about 1½ pounds, cored and thinly sliced
- ½ teaspoon salt
- ½ teaspoon caraway seeds
- 2 cans (5 ounces each) tuna, drained and flaked
- ¾ cup sour cream
- 2 large eggs
- ¼ teaspoon black pepper
- 1½ cups shredded Swiss cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the sliced cabbage and salt. Cook for 8 to 10 minutes, stirring often, until the cabbage is softened but not browned. Stir in the caraway seeds and remove the skillet from the heat.
- In a large bowl, whisk together the sour cream, eggs, and black pepper. Stir in the drained tuna and 1 cup of the shredded Swiss cheese.
- Add the softened cabbage to the bowl and fold until everything is evenly combined. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining ½ cup Swiss cheese over the top. Bake for 25 to 30 minutes, until the center is set and the cheese is melted and lightly browned. Let the casserole rest for 5 minutes before serving.
Extra Tips
Slice the cabbage thinly so it softens evenly, and cook off any excess moisture in the skillet before mixing it with the tuna. For a stronger caraway flavor, lightly crush the seeds between your fingers before adding them. Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 2-Quart Baking Dish
Pesto Tuna Casserole with Roasted Peppers and Provolone
This casserole pairs flaky tuna with basil pesto, sweet roasted peppers, and a bubbling provolone topping. Cauliflower rice keeps it low carb while adding a tender, comforting base.
It is a practical choice for a weeknight dinner or an easy make-ahead meal. The pesto brings savory herb flavor, while the peppers add sweetness and the provolone melts into a rich, lightly browned layer.
Serves 4 people.
Ingredients
- 4 cups cauliflower rice
- 2 cans (5 ounces each) tuna in water, drained
- 1/2 cup basil pesto
- 1 cup jarred roasted red peppers, drained and chopped
- 1/3 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded provolone cheese, divided
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Place the cauliflower rice in a microwave-safe bowl and microwave for 4 minutes, until just tender. Let it cool slightly, then press it with a clean kitchen towel to remove excess moisture.
- In a large bowl, gently combine the drained tuna, pesto, roasted peppers, heavy cream, garlic powder, black pepper, 1 cup of the provolone, and the cauliflower rice. Fold the mixture together without breaking the tuna into very small pieces.
- Spoon the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining provolone and the Parmesan over the top.
- Bake for 20 to 25 minutes, until the casserole is hot and the cheese is melted and golden in spots. Let it stand for 5 minutes before serving.
Extra Tips
Removing moisture from the cauliflower rice helps keep the casserole creamy rather than watery. For a stronger basil flavor, use a robust pesto, and drain the roasted peppers well so their juices do not thin the filling. Course: Main Course Cuisine: Italian-American Equipment: Microwave-Safe Bowl, Clean Kitchen Towel, Large Mixing Bowl, 2-Quart Baking Dish, Oven
Mexican Tuna Casserole with Cauliflower, Green Chiles, and Pepper Jack
This casserole brings together tender cauliflower, flaky tuna, and mild green chiles in a creamy, lightly spiced sauce. Pepper Jack melts over the top for a cheesy finish with a gentle kick.
It makes a cozy weeknight dinner when you want a low-carb alternative to a noodle casserole. Serve it straight from the baking dish, with each portion holding plenty of tuna and cauliflower.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 2 cans (5 ounces each) tuna, drained and flaked
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 can (4 ounces) diced green chiles, drained
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup chicken broth
- 1 cup shredded Pepper Jack cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Steam the cauliflower florets until just tender, about 5 to 7 minutes. Drain them well, then set aside. Removing excess moisture helps keep the casserole from becoming watery.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the green chiles, cumin, and chili powder. Cook for 30 seconds, then add the cream cheese, sour cream, and chicken broth. Stir until the cream cheese melts and the sauce is smooth.
- Fold in the drained tuna, steamed cauliflower, ½ cup of the Pepper Jack, salt, and black pepper. Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the remaining ½ cup Pepper Jack over the top. Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted. Let it rest for 5 minutes before serving.
Extra Tips
Cut the cauliflower into small, even florets so they mix easily with the tuna and sauce. For a milder finish, use less chili powder, while keeping the green chiles for their distinct flavor. If preparing the casserole ahead, combine the filling and refrigerate it covered, then add the topping just before baking. Course: Main Course Cuisine: Mexican Equipment: Steamer Basket, Large Skillet, 2-Quart Baking Dish, Mixing Spoon
Tuna Mushroom Casserole with Crispy Parmesan Almond Crust
This low carb casserole pairs tender mushrooms and flaky tuna in a creamy, savory filling. A golden Parmesan almond crust adds a crisp, cheesy topping without breadcrumbs.
It is a cozy choice for a weeknight dinner or a simple make-ahead meal. Serve it straight from the baking dish while the topping is still crisp.
Serves 4 people.
Ingredients
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1/2 cup finely grated Parmesan cheese, divided
- 1/2 cup almond flour
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oven to 375°F. Grease an 8-inch square baking dish.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Stir in the garlic, salt, pepper, and dried thyme. Cook for 30 seconds, then remove the skillet from the heat.
- In a mixing bowl, whisk the softened cream cheese, heavy cream, and Dijon mustard until smooth. Fold in the drained tuna, cooked mushrooms, and 1/4 cup of the Parmesan.
- Spread the tuna mixture evenly in the prepared baking dish. In a small bowl, mix the almond flour, remaining 1/4 cup Parmesan, and olive oil until crumbly. Sprinkle the mixture evenly over the casserole.
- Bake for 20 to 25 minutes, until the filling is bubbling and the almond crust is golden. Let it rest for 5 minutes, then scatter the chopped parsley over the top before serving.
Extra Tips
Cook the mushrooms until their moisture has evaporated so the filling stays creamy rather than watery. For the crispiest crust, spread the almond-Parmesan topping in an even layer and serve the casserole soon after baking. Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Small Bowl
Lemon Dill Tuna Casserole with Asparagus and Gruyère
This casserole brings together tender asparagus, flaky tuna, and Gruyère under a bright lemon-dill cream sauce. The cheese melts into a golden topping, while the lemon keeps each bite fresh and balanced.
Serve it for an easy weeknight dinner or a cozy weekend meal. It’s filling without pasta, and the asparagus adds a tender-crisp contrast to the creamy sauce.
Serves 4 people.
Ingredients
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons almond flour
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cans (5 ounces each) tuna, drained and flaked
- 1½ cups shredded Gruyère cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Bring a pot of water to a boil. Add the asparagus and cook for 2 minutes, until bright green and just tender. Drain well.
- Melt the butter in a saucepan over medium heat. Whisk in the almond flour and cook for 1 minute. Gradually whisk in the heavy cream and chicken broth. Cook, stirring, until the sauce thickens enough to coat a spoon.
- Remove the saucepan from the heat. Stir in the Dijon mustard, lemon zest, lemon juice, dill, salt, and black pepper.
- Add the drained asparagus, flaked tuna, and 1 cup of the Gruyère to the sauce. Fold gently to combine, then transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup Gruyère over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Drain the asparagus thoroughly so it doesn’t water down the sauce, and fold the tuna in gently to keep some larger flakes. If the cheese needs more color, broil the casserole briefly at the end while watching closely. Course: Main Course Cuisine: American Equipment: Pot, Saucepan, Whisk, 2-quart Baking Dish
