Tuna Cauliflower Casserole

A pasta-free variation of tuna noodle casserole

• Serves: 6

• Contributor: Kate

Ingredients

• 2 heads cauliflower
• dash of celery seed
• 18oz drained, canned tuna (2 big cans)
• 1 10.5 oz can cream of mushroom soup
• 1 10.5 oz can cream of celery soup
• 1/2c panko or breadcrumbs
• 4T butter

Instructions

1. Preheat the oven to 350F
2. Chop the cauliflower into florets. Using the food processor blade, add small amounts of cauliflower and pulse until it's in small pieces like cauliflower rice.
3. Working in batches, in a skillet over medium heat add a small amount of olive oil (or a few sprays) then add a layer of cauliflower. Cook cauliflower until it's browned but not mushy, about 5-7 minutes. Season with salt and pepper and a dash of celery seed. Add the cooked cauliflower to a big bowl.
4. To the bowl of cauliflower add tuna and soups. Stir to combine then put it into a casserole dish.
5. In the skillet, melt the butter then add the breadcrumbs and remove from heat. Top the casserole with the breadcrumbs.
6. Bake for about 25 minutes or when the breadcrumbs start to brown.

CategoryRecipesDinner