Cauliflower and Broccoli Salad
INGREDIENTS:
2 pk (10-oz) frozen cauliflower
1 c Chopped onion
2 tb Water
2 cn (11-oz.) condensed cheddar
-cheese soup
1 cn (6-oz.) sliced mushrooms,
-drained
1/2 c Milk
2 tb Snipped parsley
1 ts Worcestershire sauce
1/8 ts Cayenne pepper, more or less
-to taste
2 cn (6-3/4-oz.) tuna
2 pk (10-oz) frozen cauliflower
1 c Chopped onion
2 tb Water
2 cn (11-oz.) condensed cheddar
-cheese soup
1 cn (6-oz.) sliced mushrooms,
-drained
1/2 c Milk
2 tb Snipped parsley
1 ts Worcestershire sauce
1/8 ts Cayenne pepper, more or less
-to taste
2 cn (6-3/4-oz.) tuna
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.
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.