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Tuna Cauliflower Casserole

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Ingredients
  Mushroom soup 10 1⁄2 Ounce (1 Can)
  Canned tuna 7 Ounce, broken (1 Can)
  Pimiento 2 Tablespoon, chopped
  Frozen cauliflower 10 Ounce, thawed and separated (1 Package)
  Soft bread crumbs 1⁄2 Cup (8 tbs) (Mixed With 2 Tablespoons Melted Butter)
  Onion 1 Small, finely chopped
Directions

Spoon undiluted soup into a bowl; add tuna and pimiento; mix well, then stir in the uncooked cauliflower.
Turn mixture into greased 1 1/2-quart casserole; sprinkle with bread crumbs if desired.
Bake, uncovered, in moderate oven (350°) for 20 minutes, or long enough to heat through and brown crumbs.
Just before serving, sprinkle over the chopped onion.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tuna
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Your rating: None
4.125
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 208 Calories from Fat 78

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 8.9 mg3%

Sodium 717.5 mg29.9%

Total Carbohydrates 15 g5%

Dietary Fiber 2.6 g10.3%

Sugars 4.5 g

Protein 18 g35.8%

Vitamin A 5.4% Vitamin C 69.2%

Calcium 4.7% Iron 12.4%

*Based on a 2000 Calorie diet

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Tuna Cauliflower Casserole Recipe