Best 10 Tuna Florentine Casserole Recipes

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Indulge in a culinary journey with our exquisite Tuna Florentine Casserole, a delightful symphony of flavors that will tantalize your taste buds. This delectable dish is not just a casserole; it's an experience. Dive into a creamy, cheesy sauce that envelops tender tuna, vibrant spinach, and aromatic mushrooms, all nestled amidst a bed of savory rice. Each bite is a harmonious blend of textures and flavors, leaving you craving more. This comprehensive guide provides two irresistible variations of the Tuna Florentine Casserole. The classic recipe offers a timeless taste, while the lightened-up version caters to those seeking a healthier option without compromising on flavor. Embark on this culinary adventure and treat yourself to a dish that will become a cherished favorite.

Check out the recipes below so you can choose the best recipe for yourself!

EASY TUNA CASSEROLE



Easy Tuna Casserole image

Tuna Noodle Casserole combines flaky tuna and tender egg noodles in a cheesy creamy sauce.

Provided by Holly Nilsson

Categories     Casserole     Dinner

Time 33m

Number Of Ingredients 14

3 cups egg noodles
1 tablespoon butter
1 small onion (diced)
2 stalks celery (diced)
⅔ cup frozen peas (defrosted)
1 can tuna (5-6 ounces, drained)
10 ½ ounces condensed mushroom soup
⅓ cup milk
1 cup cheddar cheese
1 tablespoon parsley
½ cup panko bread crumbs
1 tablespoon butter (melted)
½ cup cheddar
1 tablespoon parsley

Steps:

  • Preheat oven to 425°F. Combine topping ingredients and set aside.
  • Boil noodles al dente according to package directions. Drain and rinse under cold water.
  • Cook onion and celery in butter until tender, about 5-7 minutes.
  • In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
  • Spread into a 2qt casserole dish and top with crumb topping.
  • Bake 18-20 minutes or until bubbly.

Nutrition Facts : Calories 323 kcal, Carbohydrate 25 g, Protein 19 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 68 mg, Sodium 689 mg, Fiber 2 g, Sugar 3 g, ServingSize 1.25 cup

TUNA FLORENTINE CASSEROLE



Tuna Florentine Casserole image

Delightful mix of spinach, tender noodles and tuna baked with onions, mushroom soup and topped with Swiss cheese. Recipe from Chicken Of The Sea

Provided by Lorac

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
1 (10 3/4 ounce) can condensed cream of mushroom soup
8 ounces sour cream
1/2 cup milk
1 tablespoon lemon juice
3/4 teaspoon seasoning salt
1/8 teaspoon ground thyme
1/8 teaspoon dry mustard
1 dash ground pepper
4 ounces noodles or 4 ounces macaroni, cooked and drained
10 ounces frozen chopped spinach, defrosted,drained and squeezed dry
1 (6 ounce) can chunk light chunk tuna in water, drained and flaked
4 ounces shredded swiss cheese
1/2 teaspoon paprika

Steps:

  • Preheat oven 350°F.
  • Grease a 1 1/2-quart shallow baking dish.
  • In medium saucepan cook onion in butter until transparent.
  • Add soup, sour cream, milk, lemon juice, seasoned salt, thyme, dry mustard and pepper and mix well.
  • Stir in noodles and spinach.
  • Place half the noodle mixture into prepared baking dish.
  • Cover with tuna and half the cheese.
  • Repeat with remaining noodle mixture and cheese and sprinkle with paprika.
  • Bake 20 to 25 minutes or until edges are bubbly.
  • Let stand 5 minutes before serving.

TUNA FLORENTINE



Tuna Florentine image

Deluxe tuna casserole.

Provided by Joan Donogh

Categories     Main

Time 1h5m

Number Of Ingredients 11

2 tablespoons butter
1 medium onion (chopped)
1 clove garlic (minced)
1 can (19 oz. tomatoes)
1 can (7 1/2 oz. tomato sauce)
1/2 teaspoon basil
salt and pepper
3 cups medium egg noodles
1 package (10 oz. spinach)
1 can (6 1/2 oz. tuna)
1/4 cup grated Parmesan cheese

Steps:

  • Melt the butter in a large skillet. Add onion and garlic and cook until softened. Stir in tomatoes, tomato sauce, basil, salt and pepper. Simmer for 20 minutes.
  • Cook pasta and drain.
  • Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop.
  • Break tuna into chunks and gently stir into the tomato sauce, along with the noodles. Pour into a 2 quart casserole dish. Top with spinach and then sprinkle Parmesan cheese over top.
  • Bake at 375 degrees F. for 25 minutes. Makes 4 servings.

TUNA FLORENTINE



Tuna Florentine image

Cozy up to comfort food with a quick-and-easy skillet pasta dish. It's complete with veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 box (8.4 oz) Betty Crocker™ Tuna Helper™ creamy Parmesan
2 cups water
1 2/3 cups milk
3 tablespoons butter or margarine
1/4 teaspoon garlic powder
1 can (5 oz) tuna in water, drained
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup cherry tomatoes, halved
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese

Steps:

  • In 12-inch skillet, stir together uncooked pasta and sauce mix from Tuna Helper box, water, milk, butter and garlic powder. Heat to boiling over medium heat, stirring occasionally. Stir in tuna, spinach and tomatoes.
  • Reduce heat to medium-low; cover and cook 13 to 15 minutes, stirring occasionally, until pasta is tender. Stir in lemon juice; sprinkle with cheese.

Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 10 g, TransFat 1 1/2 g

TUNA NOODLE CASSEROLE



Tuna Noodle Casserole image

Ree's easy tuna noodle casserole uses pantry and refrigerator staples like egg noodles, canned tuna, bread crumbs and mushrooms to get a family-friendly dinner on the table in just an hour.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 13

12 ounces wide egg noodles
8 tablespoons (1 stick) salted butter, plus extra for buttering the baking dish
1 medium onion, diced
6 ounces white button mushrooms, finely chopped
1/4 cup all-purpose flour
3 cups warmed whole milk
1/2 cup dry sherry
Kosher salt and freshly ground black pepper
Three 6.4-ounce cans white albacore tuna in water, drained
1/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
1/2 cup panko breadcrumbs
Serving suggestions: a green salad and crusty bread

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
  • Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
  • Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
  • Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
  • Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

TUNA FLORENTINE



Tuna Florentine image

Kids love this. Even my Mom, who hated tuna, liked this.

Provided by Carol Davis

Categories     Casseroles

Time 40m

Number Of Ingredients 11

2 Tbsp butter or margarine
1/3 c chopped onion
1 small clove garlic, chopped
6 1/2 oz can tuna (i prefer albacore), drained and broken up
1 can(s) campbell's cream of celery soup
2 Tbsp chopped pimento
1/2 tsp italian seasoning
1/2 tsp worcestershire sauce
2 c cooked spinach fettuccine
1/2 c chopped walnuts
3/4 c cheddar cheese, shredded (in pic i used white cheddar)

Steps:

  • 1. In sauce pan melt butter, add onion and garlic, cook till onion is translucent. Add tuna, cream of celery soup, pimento, Italian seasoning, and Worcestershire sauce, mix well, cook till bubbly.
  • 2. Place cooked fettuccine in 1-1/2 quart casserole dish, pour sauce over, gently toss until well coated.
  • 3. Top with walnuts and cheese. Bake at 350 for 20 minutes or till heated through.

TUNA MUSHROOM CASSEROLE



Tuna Mushroom Casserole image

This is a wonderful, quick, and tasty supper that is always a hit when we serve it. You can always prepare the casserole the night before, pop it into the refrigerator, and cook it the next day. Enjoy!

Provided by AMETHYST

Categories     Seafood     Fish     Tuna

Time 1h3m

Yield 6

Number Of Ingredients 10

2 cups bow tie pasta
2 (5 ounce) cans tuna, drained
1 (10 ounce) can mushrooms, drained
1 (10.5 ounce) can condensed cream of mushroom soup
1 ⅓ cups milk
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup dry bread crumbs
3 tablespoons melted butter
2 teaspoons dried thyme, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
  • In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
  • Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.

Nutrition Facts : Calories 298 calories, Carbohydrate 30.7 g, Cholesterol 32.2 mg, Fat 11.5 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 5.4 g, Sodium 932 mg, Sugar 5.7 g

BEST TUNA NOODLE CASSEROLE



Best Tuna Noodle Casserole image

This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!

Provided by NicoleMcmom

Time 55m

Yield 8

Number Of Ingredients 18

1 (12 ounce) package egg noodles
4 ¼ teaspoons kosher salt, divided
4 tablespoons salted butter, divided
5 teaspoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 small white onion, minced
¼ cup all-purpose flour
2 cups milk
1 ½ cups chicken stock
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
1 cup frozen sweet peas
2 (6 ounce) cans tuna, drained
1 cup panko bread crumbs
¼ teaspoon ground paprika
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
  • Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
  • Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
  • Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
  • Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g

BEST TUNA CASSEROLE



Best Tuna Casserole image

This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.

Provided by JAICARD

Categories     Seafood     Fish     Tuna

Time 35m

Yield 6

Number Of Ingredients 8

1 (12 ounce) package egg noodles
¼ cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
½ (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  • Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g

TUNA FLORENTINE



Tuna Florentine image

My mom used to make individual portions and bake them in scallop shells. Great memories!

Provided by Susan Whitley

Categories     Fish

Time 50m

Number Of Ingredients 9

2 pkg frozen spinach
2 Tbsp minced onion
2 can(s) tuna
2 can(s) cream of mushroom soup
1 c sour cream
salt and pepper to taste
2 c bread crumbs
1/4 c melted butter
1/4 c parmesan cheese

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Thaw and drain spinach squeezing out excess water. Spread spinach evenly in a greased 2 quart casserole. Sprinkle onions and tuna over spinach.
  • 3. Mix soup and sour cream together and pour over ingredients in casserole.
  • 4. Mix bread crumbs with melted butter and sprinkle over top of casserole along with parmesan cheese.
  • 5. Bake at 350 degrees or until golden and bubbly.

Tips:

  • Use fresh ingredients: Fresh tuna, vegetables, and herbs will give your casserole the best flavor.
  • Don't overcook the tuna: Tuna is a delicate fish, so it's important not to overcook it. Otherwise, it will become dry and tough.
  • Use a good quality cheese: The cheese is one of the key ingredients in this casserole, so it's important to use a good quality cheese that melts well.
  • Don't be afraid to experiment: Feel free to add your own favorite ingredients to this casserole, such as different vegetables, herbs, or spices.

Conclusion:

Tuna Florentine Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and nutrients and can be easily customized to your liking. So next time you're looking for a quick and easy dinner, give Tuna Florentine Casserole a try!

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