Tuna, Pasta, and Spinach Casserole

Tuna Florentine
Diana Rattray
Ratings (12)
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 1 Casserole (4 to 6 Servings)
Nutritional Guidelines (per serving)
648 Calories
34g Fat
40g Carbs
45g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 Casserole (4 to 6 Servings)
Amount per serving
Calories 648
% Daily Value*
Total Fat 34g 43%
Saturated Fat 17g 84%
Cholesterol 113mg 38%
Sodium 1356mg 59%
Total Carbohydrate 40g 15%
Dietary Fiber 4g 15%
Protein 45g
Calcium 708mg 54%
*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.
(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.

Ingredients

  • 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.

Tip

  • Replace the pimientos with diced roasted red peppers.
  • Substitute frozen chopped and cooked kale for the spinach.

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