Ingredients
Scale
- 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
Nutrition
Per Serving: 375 Calories; 31g Fat; 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Directions
- 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.