A delightful twist on the classic tuna casserole, this recipe features layers of savory tuna, creamy spinach, and crispy breadcrumbs, perfect for a nutritious weeknight dinner.
This casserole takes inspiration from the American classic while incorporating fresh spinach for added nutrition, making it both hearty and healthy.
2 cans of tuna (5 oz each)
1 cup mayonnaise
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bag (10 oz) fresh spinach
2 cups shredded mozzarella cheese
2 cups cooked egg noodles
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix tuna, mayonnaise, sour cream, garlic powder, onion powder, salt, and black pepper until well combined.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
4. Add fresh spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat.
5. In the large bowl with the tuna mixture, add cooked spinach, mozzarella cheese, and cooked egg noodles. Stir until everything is well incorporated.
6. Pour the mixture into a greased 9x13 inch baking dish. Spread evenly.
7. In a small bowl, mix breadcrumbs and Parmesan cheese, then sprinkle evenly over the casserole.
8. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
9. Let cool for a few minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for 2-3 minutes or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes.
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