Cauliflower Tuna Ahoy
Cook two 10 ounce packages frozen cauliflower according to package directions; drain and coarsely chop.
In large covered saucepan cook 1 cup fresh or frozen chopped onion in 2 tablespoons water.
Stir in two 11 ounce cans condensed Cheddar cheese soup; one 6 ounce can sliced mushrooms, drained; 1/2 cup milk; 2 tablespoons snipped parsley; 1 teaspoon Worcestershire sauce; dash cayenne; and dash pepper.
Drain two 61/2 or 7 ounce cans tuna; break into chunks.
Fold tuna and cauliflower into soup mixture.
Spoon into two 1 1/2 quart casseroles.
Seal; label; freeze up to 2 months.
Bake frozen casserole, covered, at 400Â° for 1 hour.
Uncover; continue baking till heated through, 15 to 20 minutes more.
Sprinkle with paprika.
Makes 2 casseroles, 4 servings each.