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Tuna and Spinach Casserole

  Spinach 10 Ounce (1 Package)
  Sliced mushrooms/Fresh mushrooms and soup stock 4 Ounce (1 Can)
  Canned tuna 7 Ounce (1 Can)
  Lemon juice 2 Tablespoon
  Butter 3 Tablespoon, divided
  Celery 1 Tablespoon, chopped
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 1⁄2 Teaspoon
  Egg 1 , beaten

After rinsing spinach in cold water, break drained spinach into pieces, removing tough center stems.
Cook in a covered 2-quart casserole, 4 minutes, until spinach softens.
Drain and reserve.
Drain tuna.
Drain mushrooms, reserving liquid.
Put mushroom liquid in a 1-cup measure.
Add lemon juice and enough water to make 1 cup of liquid.
In a 1-quart casserole, put 2 tablespoons of the butter.
Cook, 30 seconds, until butter melts.
Add celery, flour, salt and pepper.
Cook, uncovered, for 30 seconds.
Add mushroom liquid.
Cook, uncovered, for about 3 minutes, or until thick, stirring occasionally during cooking.
Add a small amount of sauce to egg and beat well.
Return to hot sauce and add mushrooms to sauce.
In a 3-quart casserole, place drained spinach and tuna broken into big chunks on top.
Pour sauce over top and dot with remaining 1 tablespoon of butter.
Cook, uncovered, 6 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 977 Calories from Fat 527

% Daily Value*

Total Fat 59 g91.4%

Saturated Fat 27.9 g139.7%

Trans Fat 0 g

Cholesterol 344 mg114.7%

Sodium 2049.1 mg85.4%

Total Carbohydrates 37 g12.5%

Dietary Fiber 7.7 g30.6%

Sugars 2.9 g

Protein 76 g152.3%

Vitamin A 563.5% Vitamin C 156.5%

Calcium 35.7% Iron 71.1%

*Based on a 2000 Calorie diet

Tuna And Spinach Casserole Recipe