Tuna Casserole

Dinner, Main Dish, Seafood


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.


Per Serving: 375 Calories; 31g Fat; 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs