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


  • 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


  1. Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente', drain.
  2. Preheat oven to 425 degrees.
  3. In 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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