[Low Carb & Keto]

A top down shot of a pan of paleo tuna noodle casserole

4.5 from 2 reviews

This classic tuna casserole recipe uses rotini noodles made by the Great Low Carb Bread Co., so the carb count is only 6g per serving.  



8 oz Great Low Carb Bread Co. Rotini Noodles

2 tablespoons butter

2 cloves garlic, minced

1 cup red bell pepper, diced

8 oz mushrooms, sliced

3/4 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups heavy whipping cream

1 1/4 cups chicken broth

2 tablespoons arrowroot powder

2 tablespoons water

3 cans tuna, drained and broken up

1/2 cup frozen peas, optional*

2 cups shredded cheddar cheese, divided


1.  Pre-heat oven to 350 degrees F and grease a 9 X 13 inch or 3 quart casserole dish.

2.  Add rotini noodles to a large pot of salted boiling water.  Cook for 15 minutes, then drain in a colander.

3.  In a large skillet, heat butter over Medium heat until frothy.  Add garlic and cook for 30 seconds.  Add red bell peppers and cook for 1 minute more.  Add mushrooms, salt and pepper and cook for 7 minutes.

4.  Add cream and broth to the pan and cook for 3 minutes.  In a small bowl, mix together arrowroot and water.  Pour into the pan and cook until thickened, 2-3 minutes more.

5.  In a large bowl, mix together noodles, sauce, peas, tuna and 1 1/2 cup cheese.

6.  Pour mixture into the prepared casserole dish and sprinkle remaining cheese on top.

7.  Bake for 20-25 minutes until cheese is melted and the noodles are beginning to brown.


*If you use peas, then the Nutritional Info is:

Calories: 447   Fat: 34g   Carbs: 18g   Fiber: 10g   Protein: 26g

Nutritional Info below is without the peas:


Keywords: Low Carb Tuna Casserole, Keto Tuna Casserole, Paleo Tuna Noodle Casserole