Tuna, Pasta, and Spinach Casserole

Tuna Florentine
Diana Rattray
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Ratings (11)

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.

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Family Tuna Casserole
Easy Tuna Noodle Casserole Recipe
 

What You'll Need

  • 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

How 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.

Variations

  • Replace the pimientos with diced roasted red peppers.
  • Substitute frozen chopped and cooked kale for the spinach.
    Nutritional Guidelines (per serving)
    Calories 648
    Total Fat 34 g
    Saturated Fat 17 g
    Unsaturated Fat 10 g
    Cholesterol 113 mg
    Sodium 1,356 mg
    Carbohydrates 40 g
    Dietary Fiber 4 g
    Protein 45 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)