You are here

Tuna And Spinach Casserole

Southern.Crockpot's picture
  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

Rate It

Your rating: None
Average: 4 (18 votes)