Florentine Tuna Noodle Casserole
16 Feb 2011
|Fine egg noodles||8 Ounce, uncooked (3 cups)|
|Frozen chopped spinach package||10 Ounce, cooked and well drained (1 package)|
|Canned tuna||14 Ounce, drained (2 cans, 7 ounces each)|
|Basic white sauce||1⁄2 Cup (8 tbs)|
|Process gruyere cheese||2 Ounce, grated|
Cook noodles according to package directions; drain.
Layer noodles, spinach and tuna in buttered 2 1/2-quart casserole.
Pour white sauce on top.
Sprinkle with cheese and paprika.
Bake at 375° 20 minutes, or until hot and bubbly.
Florentine Tuna Noodle Casserole Recipe