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Tuna Noodle Florentine
This is a tasty tuna noodle casserole with spinach and cheese, a perfect everyday meal.
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1
pkg
egg noodles, cooked and drained
(12 ounces)
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2
pkgs
frozen chopped spinach, cooked and drained
(10 ounces each)
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2
cans
tuna, drained
(6 1/2 to 7 oz each)
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1
jar
diced pimientos
(4 ounces)
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2
teaspoons
grated onion
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2
cups
grated sharp cheese
divided
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Combine the cooked noodles, well-drained spinach, and remaining ingredients, reserving about 1/2 cup of the shredded cheese.
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Sprinkle the reserved cheese over the top of the casserole.
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Cook in covered casserole in 350° oven until cheese is bubbly.