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Spinach Tuna Casserole Recipe

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This thick, gooey Spinach Tuna Casserole from Karla Hamrick of Wapakoneta, Ohio was a family favorite for years.

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Spinach Tuna Casserole Recipe

Prep: 25 min. Bake: 50 min.

Yield: 8 Servings

25 50 75

Ingredients

5 cups uncooked egg noodles
2 cups (16 ounces) sour cream
1-1/2 cups mayonnaise
2 to 3 teaspoons lemon juice
2 to 3 teaspoons 2% milk
1/4 teaspoon salt
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (6 ounces) chicken stuffing mix
1/3 cup seasoned bread crumbs
1 can (6 ounces) tuna, drained and flaked
3 tablespoons grated Parmesan cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sour cream, mayonnaise, lemon juice, milk and salt. Stir in the spinach, stuffing mix, bread crumbs and tuna until well combined.
Drain noodles and place in a greased 13-in. x 9-in. baking dish. Top with tuna mixture; sprinkle with cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Yield: 8 servings.

Lighter version: Makeover Spinach Tuna Casserole

Nutritional Facts 1 serving equals 673 calories, 46 g fat (12 g saturated fat), 90 mg cholesterol, 927 mg sodium, 42 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Spinach Tuna Casserole in Light & Tasty February/March 2007

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