TUNA FLORENTINE CASSEROLE

Tuna Florentine Casserole image

Delightful mix of spinach, tender noodles and tuna baked with onions, mushroom soup and topped with Swiss cheese. Recipe from Chicken Of The Sea

Provided by Lorac

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

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Ingredients

1/2 cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
1 (10 3/4 ounce) can condensed cream of mushroom soup
8 ounces sour cream
1/2 cup milk
1 tablespoon lemon juice
3/4 teaspoon seasoning salt
1/8 teaspoon ground thyme
1/8 teaspoon dry mustard
1 dash ground pepper
4 ounces noodles or 4 ounces macaroni, cooked and drained
10 ounces frozen chopped spinach, defrosted,drained and squeezed dry
1 (6 ounce) can chunk light chunk tuna in water, drained and flaked
4 ounces shredded swiss cheese
1/2 teaspoon paprika

Steps:

Preheat oven 350°F.
Grease a 1 1/2-quart shallow baking dish.
In medium saucepan cook onion in butter until transparent.
Add soup, sour cream, milk, lemon juice, seasoned salt, thyme, dry mustard and pepper and mix well.
Stir in noodles and spinach.
Place half the noodle mixture into prepared baking dish.
Cover with tuna and half the cheese.
Repeat with remaining noodle mixture and cheese and sprinkle with paprika.
Bake 20 to 25 minutes or until edges are bubbly.
Let stand 5 minutes before serving.

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