Low Carb Broccoli Alfredo and Canned Tuna Casserole Recipe
7.8g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 15 Minutes
Style:Italian
Cook Time: 60 Minutes
Phase: Phase 2
Difficulty: Moderate
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
How to Calculate Atkins Net Carbs
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
1 cup heavy whipping cream USDA
-
1 1/2 tsp fresh garlic FNDDS
-
2 oz cream cheese USDA
-
0 1/2 tsp italian seasoning blend Spice Barn
-
0 1/2 tsp table salt USDA
-
0 1/2 tsp black pepper, ground USDA
-
3 oz parmesan cheese, hard USDA
-
6 cup fresh broccoli USDA
-
12 oz canned white tuna, in water, drained USDA
-
0 1/2 cup red bell pepper, roasted Mezzetta
-
4 oz mozzarella cheese, part skim FNDDS
-
1 Tbsp fresh parsley, chopped USDA
DIRECTIONS
- Heat oven to 350°F. Butter a 2.8-liter casserole dish and set aside.
- 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.
- 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.
- Garnish with remaining diced roasted red pepper strips and parsley. Serve while hot. One serving is a rounded ¾ cup of casserole.
Cooking Tip
