Tasty Tuna, Pasta, and Spinach Florentine Casserole

Tuna Florentine

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4 to 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
346 Calories
16g Fat
21g Carbs
30g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 346
% Daily Value*
Total Fat 16g 21%
Saturated Fat 8g 40%
Cholesterol 80mg 27%
Sodium 575mg 25%
Total Carbohydrate 21g 8%
Dietary Fiber 5g 16%
Total Sugars 1g
Protein 30g
Vitamin C 18mg 91%
Calcium 429mg 33%
Iron 4mg 20%
Potassium 514mg 11%
*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 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

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.


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

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