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Reinvented Tuna Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Servings: 6 people
Author: Rachel Katzman
Ingredients
  • 2 cups cauliflower florets I used frozen (thawed) mini florets
  • 3 5 oz. cans tuna (packed in water)
  • 1 cup full-fat sour cream
  • 1 cup full-fat cottage cheese
  • 1/4 cup green beans, sliced into small chunks You can use fresh or frozen or even canned - whatever you got!
  • 1 cup mushrooms, diced Use any kind you like! White button mushrooms work just fine here :)
  • 1/4 cup heavy cream
  • 1/4 cup pecans, lightly toasted and chopped
  • 2 tbsp pimento, or roasted red peppers
  • 1.5 tsp dehydrated onion
  • 1/2 tsp seasoned salt
  • 1/2 tsp pepper
  • 1/4 tsp Tabasco sauce
  • 1 tbsp ghee (clarified butter)
  • 1/4 tsp thyme
Instructions

  1. Pre-heat oven to 400F.

  2. Add the ghee to a hot skillet and saute the mushrooms, about 5 minutes until softened.  

  3. Add the heavy cream and season with a dash of salt and pepper and add the thyme.

  4. In a large mixing bowl, add the tuna, cauliflower, pimento, sour cream, cottage cheese, dehydrated onion, seasoned salt, pepper, Tabasco and pecans (just take a dry skillet and toast the pecans for a few minutes over medium heat - be careful not to burn - then roughly chop).

  5. Pour the tuna mixture into a greased casserole dish.

  6. Add the mushroom and cream mixture and pour on top - do no mix in.

  7. Bake for 30 minutes until golden brown and bubbly.

  8. Serve hot! YUM!