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Spinach Tuna Casserole Recipe

"After a busy day of bookkeeping for our family contracting business, I count on this rapid recipe my mother passed along to me," relates Nancy Adams of Hancock, New Hampshire. "I double it if I need to feed unexpected guests who stop by at mealtime."

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Spinach Tuna Casserole Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (6 ounces) tuna, drained
1/3 cup seasoned bread crumbs
3 tablespoons crushed seasoned stuffing
1/4 teaspoon salt
1/2 cup mayonnaise
1/4 cup sour cream
2 to 3 teaspoons lemon juice
2 to 3 tablespoons Parmesan cheese

Directions

In a bowl, combine the first five ingredients; mix well. Combine the mayonnaise, sour cream and lemon juice; add to tuna mixture and mix well.
Transfer to a greased 2-cup baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 711 calories, 53 g fat (11 g saturated fat), 69 mg cholesterol, 1,457 mg sodium, 25 g carbohydrate, 5 g fiber, 32 g protein.

Originally published as Spinach Tuna Casserole in Quick Cooking September/October 1999, p43

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Spinach Tuna Casserole

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Reviewed on Jan. 28, 2013 by FTC Cook

I tried it this evening, and it is not one I would make again. It is dry, and the stuffing is not quite the right complement for the tuna. Think I'll go back to the tried and true versions.