Spinach Alfredo Tuna Casserole Recipes

CREAMY SPINACH TUNA CASSEROLE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
• Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
• Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.

SPINACH ALFREDO CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• Heat butter, cream cheese, 1/3 cup Parmesan cheese, garlic powder, onion powder, and white pepper in a large saucepan over medium heat. Continue stirring until smooth. Stir in the celery soup, cream, and spinach. Pour spinach mixture into the prepared pan. Top with the French fried onions, bread crumbs, and remaining 1/4 cup of Parmesan cheese.
• Bake in the preheated oven until bubbly and heated through, about 30 minutes.

SPINACH & TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Coat a 9-by-13-inch pan (or similar-size 3-quart baking dish) with cooking spray.
• Bring a large pot of water to a boil and cook noodles according to package instructions. Drain and set aside. Dry the pot.
• Heat butter and 1 tablespoon oil in the pot over medium heat until the butter is melted. Add onion and celery; cook, stirring occasionally, until soft, about 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid evaporates, 3 to 5 minutes. Stir in sherry, soy sauce, salt and pepper and cook until almost all the liquid has evaporated, 2 to 4 minutes more. Sprinkle flour over the vegetables, stir to coat and cook for 30 seconds.
• Increase heat to high, add 1/2 cup broth and stir until starting to boil. Add the remaining 1 1/2 cups broth, milk and mustard; bring to a boil and cook, stirring often, until the sauce thickens, about 2 minutes. Add tuna, spinach and the reserved noodles; cook, gently stirring often, until heated through, about 3 minutes. Transfer to the prepared baking dish.
• Combine breadcrumbs and cheese in a small bowl. Stir in the remaining 1 tablespoon oil and sprinkle over the casserole. Bake until the sauce is bubbling and the topping is golden brown, 20 to 25 minutes.

MAKEOVER SPINACH TUNA CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a small bowl, combine sour cream, mayonnaise and lemon juice; set aside., In a large saucepan, melt butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in 1/3 cup cheese, stirring until melted. Remove from heat; stir in sour cream mixture. Add spinach, stuffing mix, bread crumbs and tuna., Drain noodles and place in a 13x9-in. baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining cheese. , Cover and bake 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.

SPINACH TUNA CASSEROLE

Steps:

• In a bowl, combine the first five ingredients; mix well. Combine the mayonnaise, sour cream and lemon juice; add to tuna mixture and mix well. , Transfer to a greased 2-cup baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20-25 minutes or until heated through.

SPINACH ALFREDO PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
• Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
• Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
• Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
• In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

MAKEOVER SPINACH TUNA CASSEROLE

Steps:

• Cook noodles according to package directions.
• Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.
• In a large saucepan or Dutch oven, melt butter.
• Stir in flour until blended.
• Gradually stir in milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; stir in 1/3 cup Parmesan cheese until melted.
• Remove from the heat; stir in the sour cream mixture and hot sauce, if using.
• Add the spinach, stuffing mix, bread crumbs, mushrooms and tuna; mix well.
• Drain noodles and place in a 13"x9" baking dish coated with nonstick cooking spray.
• Top with tuna mixture; sprinkle with remaining Parmesan cheese.
• Cover and bake at 350° for 35 minutes.
• Uncover; bake 5-10 minutes longer or until lightly browned and heated through.

TUNA TWIST CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix Alfredo sauce, eggs and garlic in ungreased square baking dish, 8x8x2 inches. Stir in pasta, broccoli and tuna. Press lightly in baking dish.
• Cover and bake about 20 minutes or until set. Sprinkle with croutons.

TUNA ALFREDO CASSEROLE

Steps:

• Cook pasta according to package directions; drain and return to the pan.
• In a bowl, mix together pesto, Alfredo sauce, and milk.
• Add to the pasta, stirring to coat.
• Fold in the tuna.
• Add salt and pepper to taste.
• Pour into an ungreased 2 quart casserole dish.
• Sprinkle with Parmesan cheese.
• Bake at 425 degrees for 10-15 minutes or until thoroughly heated and cheese is melted.

EASY TUNA CASSEROLE ALFREDO

Steps:

• Heat oven to 425°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, combine sauces and garlic powder. Drain pasta; return to pan. Add sauce mixture and tuna; mix lightly. Spoon into 3-qt. baking dish sprayed with cooking spray. Sprinkle with cheese.
• Bake 10 to 15 min. or until heated through.

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

VELVEETA® TUNA AND SPINACH CASSEROLE

Steps:

• Heat oven to 325°F.
• Melt butter in large skillet on medium heat. Add onions; cook and stir 3 to 4 min. or until crisp-tender. Stir in spinach and garlic powder until blended. Add soup, 2% Milk VELVEETA and milk; cook 3 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Add noodles and tuna; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 25 to 30 min. or until heated through.

CREAMY SHELLS WITH TUNA AND SPINACH

Steps:

• Preheat oven to 375 degrees. In a medium pot, heat oil over medium-high. Add onion and cook until softened, about 6 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes. Season with salt and pepper and let sauce cool slightly.
• In a food processor, combine bun, Parmesan, Italian seasoning, and red-pepper flakes. Process until fine crumbs form. Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce; season with salt and pepper. Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs are golden, about 20 minutes.