Spinach Tuna Casserole Recipes

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
• Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
• Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a small bowl, combine sour cream, mayonnaise and lemon juice; set aside., In a large saucepan, melt butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in 1/3 cup cheese, stirring until melted. Remove from heat; stir in sour cream mixture. Add spinach, stuffing mix, bread crumbs and tuna., Drain noodles and place in a 13x9-in. baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining cheese. , Cover and bake 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.

Steps:

• Cook noodles, drain. Meanwhile, press excess moisture from thawed spinach; set aside.
• In saucepan cook chopped onion in 3 TBS. butter til tender. Blend in flour, dry mustard, and salt. Add milk all at once. Cook and stir until thickened and bubbly. Add shredded cheese, stir tip melted. Stir in cooked noodles, thawed spinach, water chestnuts and tuna. Put in a 1 1/2 quart casserole dish. Combine bread crumbs and 1 tablespoon melted butter and sprinkle atop. Bake in 350 oven for 40 to 45 minutes or tip heated through. Makes 4 to 6 servings.

Steps:

• Preheat oven to 375 degrees. In a medium pot, heat oil over medium-high. Add onion and cook until softened, about 6 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes. Season with salt and pepper and let sauce cool slightly.
• In a food processor, combine bun, Parmesan, Italian seasoning, and red-pepper flakes. Process until fine crumbs form. Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce; season with salt and pepper. Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs are golden, about 20 minutes.

Steps:

• Cook noodles according to package directions.
• Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.
• In a large saucepan or Dutch oven, melt butter.
• Stir in flour until blended.
• Gradually stir in milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; stir in 1/3 cup Parmesan cheese until melted.
• Remove from the heat; stir in the sour cream mixture and hot sauce, if using.
• Add the spinach, stuffing mix, bread crumbs, mushrooms and tuna; mix well.
• Drain noodles and place in a 13"x9" baking dish coated with nonstick cooking spray.
• Top with tuna mixture; sprinkle with remaining Parmesan cheese.
• Cover and bake at 350° for 35 minutes.
• Uncover; bake 5-10 minutes longer or until lightly browned and heated through.