CAULIFLOWER - TUNA AHOY
Source of Recipe
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2 10-oz. pkgs. frozen cauliflower
1 cup chopped onion
2 Tbsp. water
2 11-oz. cans condensed cheddar cheese soup
6-oz. can sliced mushrooms, drained
1/2 cup milk
2 Tbsp. snipped parsley
1 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper, more or less to taste
2 6-3/4-oz. cans tuna
Advance preparation: Cook frozen cauliflower according to package
directions, Drain and coarsely chop. Set aside. In Large covered
saucepan, cook onion in water. Stir in both cans of cheese soup,
the mushrooms, milk, parsley, Worcestershire sauce, and cayenne
pepper. Drain the tuna and break into chunks. Fold tuna and
cauliflower into soup mixture. Spoon into 2 casseroles. Cover
tightly; seal, label and freeze up to 2 months.
Before serving: Bake frozen casseroles, covered at 400 degs F for
1 hour. Uncover; continue baking till heated through, 15-20 minutes
more. Sprinkle with paprika. Makes 2 casseroles. 4 servings each.
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