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Cauliflower Tuna Ahoy

Cauliflower Tuna Ahoy is quite a deal for the cauli-lovers. Though it takes a lengthy time for the preparation part, it is worth a try. Just add this Cauliflower Tuna Ahoy to your party menu next time.
See in Directions

Advance preparation:
Cook two 10 ounce packages frozen cauliflower according to package directions; drain and coarsely chop.
Set aside.
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.
Cover tightly.
Seal; label; freeze up to 2 months.

Before serving:
Bake frozen casserole, covered, at 400° for 1 hour.
Uncover; continue baking till heated through, 15 to 20 minutes more.
Sprinkle with paprika.
Makes 2 casseroles, 4 servings each.

Recipe Summary

Side Dish

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Cauliflower Tuna Ahoy Recipe