Recipes

Low Carb Broccoli Alfredo and Canned Tuna Casserole Recipe

Atkins Low Carb Broccoli Alfredo and Canned Tuna Casserole
7.8g
Net Carbs
Prep Time: 15 Minutes
Style:Italian
Cook Time: 60 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
27.3g

Protein

27.2g

Fat

2.5g

Fiber

391.1cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 1 cup heavy whipping cream
  • 1 1/2 tsp fresh garlic
  • 2 oz cream cheese
  • 0 1/2 tsp italian seasoning blend
  • 0 1/2 tsp table salt
  • 0 1/2 tsp black pepper, ground
  • 3 oz parmesan cheese, hard
  • 6 cup fresh broccoli
  • 12 oz canned white tuna, in water, drained
  • 0 1/2 cup red bell pepper, roasted
  • 4 oz mozzarella cheese, part skim
  • 1 Tbsp fresh parsley, chopped

DIRECTIONS

  1. Heat oven to 350°F. Butter a 2.8-liter casserole dish and set aside.
  2. In a medium saucepan over medium heat, warm cream until steaming. Stir in minced or pressed garlic and bring to a boil. Remove from heat, add cream cheese, whisking until fully melted and incorporated. Return to low heat and whisk in Italian seasoning, salt and pepper. Add finely shredded parmesan cheese, stirring until melted. Remove from heat.
  3. In a large bowl, toss broccoli florets with drained tuna, 3 ounces roasted red pepper strips, and 3 ounces grated mozzarella cheese. Scrape into the prepared casserole dish, evenly cover with the parmesan cheese sauce, cover and bake for 25 minutes. Remove cover, sprinkle with remaining mozzarella cheese and bake for 20 minutes more, until top is browning and broccoli is tender.
  4. Garnish with remaining diced roasted red pepper strips and parsley. Serve while hot. One serving is a rounded ¾ cup of casserole.

Cooking Tip

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