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| 2 Packung | (10-oz) frozen cauliflower |
| 1 Tasse | onion chopped |
| 2 Esslöffel | water |
| 2 Dose | (11-oz.) condensed cheddar cheese soup |
| 1 Dose | (6-oz.) sliced mushrooms, drained |
| 1/2 Tasse | milk |
| 2 Esslöffel | parsley snipped |
| 1 Teelöffel | Worcestershire Sauce |
| 1/8 Teelöffel | Cayenne pepper, more or less to taste |
| 2 Dose | (6-3/4-oz.) tuna |
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Advance preparation: Cook frozen cauliflower according to package directions, Drain and coarsely chop. Set aside. In Large covered saucepan, cook onion in water. Stir in both cans of cheese soup, the mushrooms, milk, parsley, Worcestershire sauce, and cayenne pepper. Drain the tuna and break into chunks. Fold tuna and cauliflower into soup mixture. Spoon into 2 casseroles. Cover tightly; seal, label and freeze up to 2 months.
Before serving: Bake frozen casseroles, covered at 400 degs F for 1 hour. Uncover; continue baking till heated through, 15-20 minutes more. Sprinkle with paprika. Makes 2 casseroles. 4 servings each.
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