Spinach-Alfredo tuna casserole

Spinach-alfredo Tuna Casserole Recipe

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Rachael McGuire


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 vote

15 Min
20 Min


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1 pkg
garden rotini -12 oz.
1 c
onion, chopped
1 can(s)
very young small sweet peas(i use le sueur), drained
1 1/2 c
italian blend shredded cheese
1 jar(s)
(15 oz.) alfredo sauce
2 can(s)
(5-7 oz) white albacore tuna, drained
1 c
frozen cut leaf spinach, thawed and drained
3/4 c
italian style bread crumbs

How to Make Spinach-Alfredo tuna casserole


  • 1Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente', drain.
  • 2Preheat oven to 425 degrees.
  • 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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About Spinach-Alfredo tuna casserole

Course/Dish: Fish, Pasta, Casseroles
Other Tag: Quick & Easy

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