Spinach & tuna noodle casserole from EatingWell Magazine, Sep/Oct 2015 (page 72)

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Notes about this recipe

  • Aggie92 on April 13, 2016

    We really liked this slightly unconventional version of tuna casserole. Only made a half-recipe since it's just two of us. Used frozen spinach (a 10-oz. bag) and thought it was just fine. Also made the topping with panko, extra-sharp cheddar cheese and sprayed it lightly with canola cooking spray so that it would brown up nicely. Will gladly make again.

  • jumali on September 23, 2015

    This was surprisingly delicious. Not too tuna-y. I used fresh spinach, and I imagine the frozen spinach would have made it less appetizing. I'll definitely make this again, perhaps substituting Parmesan cheese for the cheddar. The topping was this recipe's single weakness.

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