TUNA CASSEROLE III
1 stalk celery, diced
2 tablespoons butter
4 ounce can mushrooms, drained
12 ounces frozen cauliflower
2 5-ounce cans tuna, drained
8 ounces cheddar cheese, shredded
1/2 cup heavy cream
1/4 cup mayonnaise
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/4 teaspoon onion powder
1 teaspoon dry minced onion
Sauté the celery with the butter in a small skillet until very tender and slightly browned. Add the drained mushrooms and cook until they're a little browned on the edges.
Meanwhile, put the frozen cauliflower in a 1 1/2-quart casserole dish. Cover and microwave on HIGH 8-10 minutes until very tender.
Mix all of the remaining ingredients into the cauliflower. Add the celery and mushrooms. Bake at 350º for 20-30 minutes or until bubbly and browned on the top.
Makes 6 servings
Can be frozen
Per Serving: 375 Calories; 31g Fat; 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This is good comfort food; filling and satisfying. Click the photo to see a close-up.
UPDATE 10/5/14: I've updated this recipe to simplify it and I've also adjusted the ingredient quantities now that tuna comes in 5 ounce cans, instead of 6 ounce, and frozen cauliflower comes in 12 ounce bags instead of 16 ounce. I have also increased my star rating. This tastes so much like the tuna casserole that I loved growing up even though it doesn't have any noodles or a bread crumb topping.