|Nutritional Guidelines (per serving)|
|Servings: 1 casserole (4 to 6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 4g||15%|
|*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 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 onion (grated)
- 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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