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Spinach Tuna Casserole

Spinach Tuna Casserole
This thick, gooey Spinach Tuna Casserole from Karla Hamrick of Wapakoneta, Ohio was a family favorite for years.
8 ServingsPrep: 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 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.
Nutrition Facts: 1 serving equals 673 calories,
© Taste of Home 2013

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Spinach Tuna Casserole (continued)

Nutrition Facts: 46 g fat (12 g saturated fat), 90 mg cholesterol, 927 mg sodium, 42 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013