Creamy Tuna Cauliflower Bake

In my menu plan for the week I mentioned that I was going to make the Tuna Cauliflower Bake using California Blend veggies. Originally, that was the only change I was going to make..until I got started. By the time I was done, I had recreated basically the entire recipe. And, if I dare so so myself, it was really good and the family devoured it.



You can find the original recipe here. Here is my revamped version:

Creamy Tuna Cauliflower Bake

2 (10 oz) pkgs California blend veggies; cooked (caulifower, broccolli, carrots)

2 cans tuna, drained

½ chopped red pepper

¼ cup chopped pimento

¼ cup flour

2 cups Alfredo sauce (I used this recipe. I made half a batch for Noah and I's lunch today--and used the leftovers for this recipe.)

½ cup half and half

Topping:

2 Tbsp butter

1 cup bread crumbs (I used some homemade ones, from a recent bread disaster.)

Saute the chopped red pepper in olive oil. Once crisp tender, add a splash of the half and half and gradually stir in the flour making a paste. Slowly add the remainder half and half and whisk until there are no lumps. Stir in the Alfredo sauce, and pimento.

Grease a 9x13 pan and add the cooked veggies and tuna. Pour the Alfredo mix on top.

Bake at 350° for about 20 minutes. Meanwhile, melt butter and stir in bread crumbs. Remove casserole and top with buttery bread crumbs and bake for an additional 10-15 minutes.

Enjoy!

This post is linked to:

• Tempt My Tummy Tuesday
• Tasty Tuesday
• Recipe Swap