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Tuna Cauliflower Bake


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  • 2 packages (10 ounces each) frozen cauliflower, about 4 cups cut up cauliflower, cooked and drained
  • 2 cans (7 ounces each) tuna, drained and flaked
  • 1/4 cup butter
  • 1/4 cup chopped green pepper
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 1/4 cup chopped pimiento
  • 1 cup shredded Cheddar cheese



Step 1

Place the cooked cauliflower in a buttered 1 1/2 quart shallow baking dish; layer tuna over the cauliflower. In a medium saucepan, melt butter over low heat; add green pepper and sauté until tender. Stir in flour and salt. Remove from heat; gradually add milk. Return to the heat and cook over medium heat, stirring constantly, until thickened. Cook 2 minutes longer. Add pimiento and 1/3 cup of the cheese and stir until cheese is melted. Pour cheese sauce over the tuna layer; sprinkle with remaining shredded cheese. Bake at 350° for 30 minutes. Garnish tuna cauliflower bake with bell pepper rings or parsley, if desired.
Tuna and cauliflower recipe serves 6.
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