spinach-alfredo tuna casserole

Name: Spinach-Alfredo tuna casserole
Prep time: 15 min
Cook time: 20 min
Yield: 8
Ingredients: 1 package(s) garden rotini -12 oz.; 1 cup(s) onion, chopped; 1 can(s) very young small sweet peas(i use le sueur), drained; 1 1/2 cup(s) italian blend shredded cheese; 1 jar(s) (15 oz.) alfredo sauce; 2 can(s) (5-7 oz) white albacore tuna, drained; 1 cup(s) frozen cut leaf spinach, thawed and drained; 3/4 cup(s) italian style bread crumbs

(1 RATING)

30 Pinches

Rachael McGuire

California City, CA

Updated on Sep 11, 2011

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.

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prep time 15 Min

cook time 20 Min

method ---

yield 8-10 serving(s)

Ingredients

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

How To Make spinach-alfredo tuna casserole

Step 1

Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente', drain.

Step 2

Preheat oven to 425 degrees.
Step 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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