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|
|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 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.