Tuna Cauliflower Casserole
|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|
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.