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Cauliflower Tuna Ahoy

Updated May 09, 2009
(1 Votes)


  • 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 teaspoon Worcestershire sauce
  • 1/8 teaspoon 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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