Tuna, Pasta, and Spinach Casserole

Tuna Florentine
Diana Rattray
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Ratings (12)

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.

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.


  • 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.)