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Spinach Tuna Casserole

"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


  • 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.

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Average Rating:
  • goodfriends432351
    Jan 12, 2014

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

  • FTC Cook
    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.

  • barbjs101
    Sep 3, 2012

    No comment left

  • judi hull
    Feb 22, 2010

    No comment left

  • annalisa_harmon
    Jan 22, 2010

    This was good!