spinach-alfredo tuna casserole
(1 rating)
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This recipe was the result of a missed shopping trip. Kinda threw everything together one night and created a hit. It has become a staple at our family get-togethers. Even the children, especially my 3 year old son, absolutely love it. Using garlic Alfredo sauce adds a little extra flavor.
(1 rating)
yield
8 -10
prep time
15 Min
cook time
20 Min
Ingredients For spinach-alfredo tuna casserole
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1 pkggarden rotini -12 oz.
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1 conion, chopped
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1 canvery young small sweet peas(i use le sueur), drained
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1 1/2 citalian blend shredded cheese
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1 jar(15 oz.) alfredo sauce
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2 can(5-7 oz) white albacore tuna, drained
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1 cfrozen cut leaf spinach, thawed and drained
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3/4 citalian style bread crumbs
How To Make spinach-alfredo tuna casserole
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1Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente', drain.
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2Preheat oven to 425 degrees.
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3In a large bowl, thoroughly mix: noodles, onion, 1 cup cheese, peas, tuna, Alfredo sauce, and spinach. Transfer to a 13 X 9 inch baking dish, and top with bread crumbs and remaining 1/2 cup cheese. Bake 15-20 min. in a preheated oven or until cheese is bubbly.
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