Created by Barbara Solberg on June 20, 2014.
1. Preheat oven to 420.
2. Melt butter in a large skillet over medium-high heat; add cauliflowerand fennel/leeks slices, sauté until tender.
3. Remove from heat. Sprinkle with flour, salt, and nutmeg, stir.
4. Add Tuna and peas, lightly toss together.
5.Spray 2-quart gratin or baking dish with Olive Oil, add Mixture.
6. Mix soup, heavy cream and 1/2 can of water. Pour over cauliflower mixture.
8. Sprinkle on Gruyere cheese,
9. Sprinkle on Ground Flax Seed.
10. Top with Parmesan.
11. Bake at 420 for 15-20 minutes or until top is browned and crispy.
12. Let cool 5 minutes, serve & Enjoy.
If you can't find Mushroom soup that is not condensed, condensed will work by simply adding an additional 1/2 cup cream and mixing the two together before pouring over top of cauliflower mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (438g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 402 | ||
Calories from Fat: 212 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 86.1mg | 27 % | |
Sodium 820.9mg | 28 % | |
Potassium 1020.5mg | 27 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 14.4g | ||
Protein 28g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 402
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