Spinach Tuna Casserole
Light & Tasty
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This thick, gooey Spinach Tuna Casserole from Karla Hamrick of Wapakoneta, Ohio was a family favorite for years.
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 50 min.
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 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. Add the spinach, stuffing mix, bread crumbs and tuna; mix well.
Drain noodles and place in a greased 13-in. x 9-in. x 2-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.