spinach-alfredo tuna casserole
(1 rating)
No Image
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
-
1 pkggarden rotini -12 oz.
-
1 conion, chopped
-
1 canvery young small sweet peas(i use le sueur), drained
-
1 1/2 citalian blend shredded cheese
-
1 jar(15 oz.) alfredo sauce
-
2 can(5-7 oz) white albacore tuna, drained
-
1 cfrozen cut leaf spinach, thawed and drained
-
3/4 citalian 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT