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Spinach Tuna Casserole Recipe

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"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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Spinach Tuna Casserole in Quick Cooking September/October 1999, p43

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.

Light-Bodied White Wine

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

Reviews for Spinach Tuna Casserole

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 12, 2014

The sodium in this recipe is a killer...not on my stove or table....

MY REVIEW
Reviewed Jan. 28, 2013

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.

MY REVIEW
Reviewed Jan. 22, 2010

This was good!

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