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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This thick, gooey Spinach Tuna Casserole from Karla Hamrick of Wapakoneta, Ohio was a family favorite for years. Ingredients:
5 cups uncooked egg noodles |
2 cups (16 ounces) sour cream |
1-1/2 cups mayonnaise |
2 to 3 teaspoons lemon juice |
2 to 3 teaspoons 2% milk |
1/4 teaspoon salt |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 package (6 ounces) chicken stuffing mix |
1/3 cup seasoned bread crumbs |
1 can (6 ounces) tuna, drained and flaked |
3 tablespoons grated parmesan cheese |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sour cream, mayonnaise, lemon juice, milk and salt. Stir in the spinach, stuffing mix, bread crumbs and tuna until well combined.
2. Drain noodles and place in a greased 13-in. x 9-in. baking dish. Top with tuna mixture; sprinkle with cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Yield: 8 servings.
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