"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."
- 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
- 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.
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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