I love a good cheesy savory casserole. This tuna bake is perfect in many ways.

One of which is that you can assemble everything beforehand, freeze it, and then bake it when you desire. Along with some serious cheesy goodness this casserole is keto friendly. Serve it with a salad and a cup of your favorite brew and you know you have set yourself up for a good start.

The ingredients are few and you can probably substitute any of the cheeses if you want; and if you are on a keto diet chances are that you will probably have all the ingredients in your pantry and refrigerator anyways.  I made a big batch which made 8 very generous servings but feel free to adjust the volume or just make it, portion it and freeze it.

Ingredients you will need:

20 oz. canned Tuna in water

12 oz. low fat cream cheese (softened)

11/4  cup of shredded sharp cheddar cheese

4 cups of cauliflower florets diced into smaller pieces

1 cup chopped onions

¼  cup of sugar free relish or diced pickles ( optional)

2 tablespoons of chives or herb of choice

1 tablespoon of chopped red chilies (optional)

1 tablespoon of olive oil

Salt and pepper to taste

Preheat the oven to 450 °F.

While the oven is preheating, heat the olive oil in a pan and add the onions and cauliflower florets to it. Season with salt and pepper lightly and sauté till the cauliflower florets starts to brown.

Combine the cream cheese and 1 cup of cheddar along with the relish, chilies. Gradually add the Tuna and the Cauliflower and onion mixture and fold it in so as to not mush everything up.

Adjust the seasoning at this point. (remember that cheddar cheese will add to the saltiness of the whole dish so be careful. I did not add any extra salt and I liked the way it came out).

Transfer mixture in a baking dish and sprinkle the remaining 1/4 th cup of cheddar on top. (this is where you can cover it with a plastic wrap and freeze it).

Bake the casserole in the oven for 15 mins or until the top is browned.

Let it cool for at least 10 mins before serving.