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Keto Fish Casserole
This is one perfect brand new and delicious keto-friendly fish casserole recipe using leftover fish.
Course
Dinner
Cuisine
Ketogenic, Low Carb
Keyword
fish casserole, leftover fish casserole
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
Calories
474
kcal
Author
Tanya K.
Ingredients
10
oz
broccoli florets
10
oz
cooked fish
leftover baked fish
3
oz
Gouda cheese
shredded
1
tsp
green onion
chopped
4
cups
water
to steam broccoli
For Sauce
1/2
cup
heavy cream
2
tbsp
Grana Padano
grated
1
tbsp
butter
2
oz
cream cheese
1/4
tsp
garlic flakes
1/8
tsp
chili flakes
sea salt and black pepper to taste
US Customary
-
Metric
Instructions
Preheat the oven to 350F.
Prepare the sauce: add all sauce ingredients to a saucepan and simmer on medium heat for 3 minutes stirring occasionally.
In a pan bring water to a boil and steam broccoli florets for 3 minutes or until tender and vibrant green.
Shred the fish with 2 forks.
Transfer broccoli to the casserole dish, top with shredded fish, pour the sauce on top and sprinkle with shredded cheese.
Bake for 20 minutes or until golden.
Let sit 5 minutes, sprinkle with chopped green onion and enjoy!
Video
Notes
*You can use any type of fish, even fresh fish, but you need to cook it first by frying or baking it with salt and pepper.
Nutrition
Calories:
474
kcal
|
Carbohydrates:
9
g
|
Protein:
32
g
|
Fat:
36
g
|
Saturated Fat:
21
g
|
Cholesterol:
167
mg
|
Sodium:
494
mg
|
Potassium:
674
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1755
IU
|
Vitamin C:
84.3
mg
|
Calcium:
346
mg
|
Iron:
1.4
mg