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Tuna Noodle Florentine

This is a tasty tuna noodle casserole with spinach and cheese, a perfect everyday meal.
Course Main Course
Cuisine Italian


  • 1 pkg egg noodles, cooked and drained (12 ounces)
  • 2 pkgs frozen chopped spinach, cooked and drained (10 ounces each)
  • 2 cans tuna, drained (6 1/2 to 7 oz each)
  • 1 jar diced pimientos (4 ounces)
  • 2 teaspoons grated onion
  • 2 cups grated sharp cheese divided


  1. Combine the cooked noodles, well-drained spinach, and remaining ingredients, reserving about 1/2 cup of the shredded cheese.
  2. Sprinkle the reserved cheese over the top of the casserole.
  3. Cook in covered casserole in 350° oven until cheese is bubbly.

Recipe Notes

January 2008