1 (9 oz.) pkg. frozen cauliflower
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. butter
1 (10 oz.) can cream of potato soup
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 (4 oz.) tuna white meat chunk style, drained and flaked
1 (8 oz.) can baby carrots, drained
2 tbsp. cider vinegar
1 c. fresh bread crumbs (from fresh bread)
2 tbsp. butter
1/4 tsp. dried thyme leaves

Cook cauliflower and drain well. In a skillet, saute onion and green pepper in 1/4 cup butter for 5-6 minutes until tender. Add soup, milk, salt, pepper and cover. Cook over low heat 5 minutes. Remove from heat and add tuna, carrots, cider vinegar, gently stir and pour into 1 1/2 quart casserole.

Toss bread crumbs, butter, and thyme, and sprinkle over top. Broil 5 minutes 6 inches from heat until golden brown. Serves 6.