Florentine Tuna Noodle Casserole

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. 


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We went for Sunday rides in the Model-T when my grandmother didn't visit. My parents liked the orange groves, miles and miles of orange trees always either in blossom or full of oranges. My parents had a picnic basket and a metal chest. In the metal chest were frozen cans of fruit on dry ice, and in the picnic basket were weenie and liverwurst and salami sandwiches, potato chips, bananas and soda-pop. The soda-pop was shifted continually back and forth between the metal box and the picnic basket. It froze quickly, and then had to be thawed.
~ Charles Bukowski, Ham on Rye


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