Cheesy Tuna Casserole

Name: Cheesy Tuna Casserole
Ingredients: 32 ounces cauliflower florets; 36 ounces tuna, water packed; 1 tablespoon butter or coconut oil; 1 onion; 8 ounces mushrooms; 16 ounces cream cheese, 1/3 less fat; 1/2 teaspoon mineral salt; 1/2 teaspoon black pepper; 3/4 cup peas, frozen; 6 ounces cheese, grated or shredded (any kind); 1 tortilla, Joseph's pita or low-carb

11 ingredients

6 steps

Ingredients

32 ounces cauliflower florets
36 ounces tuna, water packed
1 tablespoon butter or coconut oil
1 onion
8 ounces mushrooms
16 ounces cream cheese, 1/3 less fat
1/2 teaspoon mineral salt
1/2 teaspoon black pepper
3/4 cup peas, frozen
6 ounces cheese, grated or shredded (any kind)
1 tortilla, Joseph's pita or low-carb

Directions

1

Preheat the oven to 375 degrees.
2

Steam the cauliflower until tender. Transfer to 9x13-inch baking dish. Chop bigger cauli pieces smaller.
3

Add the tuna, breaking up with a fork.
4

Melt the butter in a skillet over medium heat. Add the onion and sliced mushrooms (if using) and saute until the onions are translucent.
5

Add the cream cheese, salt, and pepper and stir until melted.
6

Add the peas and combine well. Pour over the cauliflower and tuna and stir. Top with grated cheese and pita/tortilla crumbs (if using).