Cauliflower, Fennel(Leeks) Tuna Casserole

Created by Barbara Solberg on June 20, 2014.

Category: Main Dish

Cuisine: not set

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3 reviews 
Ready in 55 minutes
by BarbaraSolberg

Ingredients

3 tablespoons butter

3 pounds cauliflower Sliced florrets about 1/3" thick

2 large fennel bulb cored, trimmed, and cut into 1/4-inch slices

Or

1 1/2 Cups Leeks Moon sliced

18 ounce Albacore Tuna in water, rinse and squeezed dry

2 tablespoons Oat flour or all-purpose

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

15 ounces Cream of Mushroom Soup, condensed

15 Ounce Heavy cream, use soup can to measure

Water, 1/2 15oz can of soup

4 ounces Gruyere cheese shredded

1/2 cup Flax Seed Ground

1/4 cup Parmesan grated


Directions

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.

Reviews

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I suggest steaming the cauliflower and fennel, it took way too long to sauté. I also added a half a teaspoon of minced garlic. And substituted Asiago cheese and I did not have greyure

Jmartz1
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I posted this recipe.

BarbaraSolberg
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May try two fennel bulbs next time but it is great just the way it is.

BarbaraSolberg

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