Growing up in the South, I had never had tuna noodle casserole but, after marrying a
Midwest boy, I learned to cook it; thanks to my mother-in-law. It is another tasty dish that we crave occasionally and I’m sure there are many versions of it. My recipe has a twist to it with the addition of flavorful spinach. There’s nothing fancy about it, just a great dish for a chilly autumn night. It’s a breeze to make and you can serve it with a tossed salad, giving you comfort food at its best!
Florentine Tuna Noodle Casserole
1-12 ounce package egg noodles
1-12 ounce can tuna
1-10 pkg. frozen spinach, cooked in micro and drained well
1 can cream of mushroom soup
1 ½ cps. milk
1-8 oz. can sliced mushrooms, drained well
¼ c. pimento, chopped, drained
2 cps. sharp cheddar cheese, shredded
¼ t. pepper
¼ t. paprika
1 c. potato chips, crumbled
Preheat oven to 375 degrees.
Cook noodles al dente in boiling water, do not over-cook.
Mix remaining ingredients together, except for potato chip crumbs.
Add cooked noodles, stirring well.
Grease a 2 1/2 quart casserole, add tuna mixture, top with crumbled potato chips.
Bake, uncovered for 45 minutes or till top starts to brown.