This little 5‑ingredient tuna casserole is the kind of no-fuss supper I lean on when the day’s gotten away from me and I still want something warm and savory on the table. It starts just the way the headline says: you dump the wet, undrained canned tuna straight into a glass baking dish, then add four simple things you probably already have on hand. No noodles, no fancy steps, and it stays low carb, which suits a lot of us these days. It reminds me of the casseroles we baked on busy weeknights back in the Midwest, only lightened up a bit, and still hearty enough that your husband will be asking when you’re making it again.
Serve this tuna casserole hot, scooped out in generous spoonfuls with a big side of steamed green beans or buttered broccoli. A simple green salad with a tangy vinaigrette helps cut through the richness nicely. If you’re not watching carbs too closely, a piece of crusty bread or a warm dinner roll is perfect for soaking up the creamy juices in the bottom of the dish. A few dill pickle slices or sliced tomatoes on the side also give that old-fashioned Midwestern plate feel.
5 Ingredient Low Carb Tuna Casserole
Servings: 4
Ingredients
3 (5-ounce) cans tuna in water, undrained
3 large eggs
1 cup full-fat sour cream
1 1/2 cups shredded cheddar cheese, divided
1 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste
Cooking spray or a little butter for greasing the dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart glass baking dish with cooking spray or a little butter so the casserole doesn’t stick.
Open the tuna cans and pour the tuna with all its liquid straight into the center of the glass baking dish. Use a fork to break up any big chunks and spread the tuna evenly over the bottom. It should look wet in the dish—that liquid will help keep everything moist and flavorful as it bakes.
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