|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 5g||16%|
|Total Sugars 1g|
|Vitamin C 18mg||91%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 sautéed sliced mushrooms, if you'd like.
1 (12-ounce) package egg noodles, cooked and drained
2 (10-ounce) packages frozen spinach, cooked, drained, and chopped
2 (6 1/2- to 7-ounce) cans tuna, or (4- to 5-ounce) cans, drained
1 (4-ounce) jar pimientos, diced
2 teaspoons grated onion
2 cups grated cheddar cheese, divided
Cook the noodles in boiling salted water following the package directions.
Combine the cooked noodles, well-drained spinach, tuna, pimiento, grated onion, and 1 cup of the shredded cheese.
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.
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