Tuna, Pasta, and Spinach Casserole

Tuna Florentine
Diana Rattray
Ratings (12)
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
648 Calories
34g Fat
40g Carbs
45g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tuna florentine casserole is a combination of tuna, pasta, spinach, and cheddar cheese. It's a perfect everyday meal. Make this with noodles or try it with the mini bowtie pasta (farfalle), as shown. Add some sauteed sliced mushrooms, if you'd like.


  • package (12 ounces) egg noodles, cooked and drained
  • 2 packages (10 ounces each) frozen chopped spinach, cooked and drained
  • 2 cans (6 1/2 to 7 oz each) tuna, drained (3 cans if 4 to 5 ounces each)
  • 1 large jar (4 ounces) diced pimientos
  • 2 teaspoons grated onion
  • 2 cups grated Cheddar cheese, divided

Steps to Make It

  1. Cook the noodles in boiling salted water following the package directions.

  2. Combine the cooked noodles, well-drained spinach, tuna, pimiento, grated onion, and 1 cup of the shredded cheese.

  3. Top with the remaining cheese; cover and bake at 350 F for 20 minutes, or until cheese is melted and bubbly.


  • Replace the pimientos with diced roasted red peppers.

  • Substitute frozen chopped and cooked kale for the spinach.