"A smoky keto update to a favorite classic! This tuna noodle is made me home smoked tuna, low carb noodles, and pork rinds for a delicious crunch."
Smoked Tuna Noodle Casserole
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 8 oz Great Low Carb noodles
- 2 tablespoons unsalted butter
- 1/2 chopped onion
- 1 tablespoon garlic
- 1/2 sliced leek
- 1/4 cup white wine
- 3/4 cup chicken broth
- 8 oz cream cheese
- 1/4 teapsoons xanthan gum
- 2 cups gruyere & parmesan mix
- 1/2 cup chopped lacinato kale
- 12 oz smoked tuna
- 2 tablespoons capers, drained
- 2 teaspoons chopped parsley
- to taste salt
- 1/4 cup shredded cheese of choice
- 1 cup ground pork rinds
Method
Step 1
Bring a pot of water to a boil. Season it with salt until it’s as salty as the sea. Cook pasta shells for 8-12 minutes. Set aside.
Step 2
In a saute pan, melt butter. Sweat onion and garlic, then add leeks. Cook together until it just starts to stick to the pan. Deglaze with white wine.
Step 3
Add chicken broth, and bring to a boil.
Step 4
Stir in cream cheese and stir until well dissolved.
Step 5
Thicken with xanthan gum or if you do corn, 1-2T. cornstarch slurry. Add in shredded cheese and simmer until thick.
Step 6
Turn off heat and stir in kale, tuna, capers, parsley, noodles, and season with salt.
Step 7
Transfer to a baking dish, top with shredded cheese and pork rinds mixed with a little EVOO. Broil in the oven just until golden brown, approximately 1-3 minutes. Watch it so it doesn’t burn. Enjoy!