12 February, 1983

Tuna Florentine

I clipped this casserole recipe from a 1980's home magazine.

Chicken of the Sea® Tuna Florentine
Makes 6 servings
2 (10-oz) pkgs frozen chopped spinach, thawed
2 Tbsp instant minced onion
1 (12.5-oz) can tuna, drained
6 hard cooked eggs, sliced
2 (10.75-oz) condensed cream of mushroom soup
1 cup (1/2 pint) sour cream
Salt and pepper to taste
1/4 cup melted butter
2 cups soft bread crumbs (about 4 slices)


Directions
Pre-heat oven to 350ºF. Squeeze spinach to remove excess liquid.

Spread spinach evenly in a greased 2.5-Quart casserole; sprinkle with onion, tuna, and eggs.

Mix soup and sour cream; pour mixture evenly over eggs.

Mix melted butter and bread crumbs; sprinkle evenly over top of casserole. Bake until golden brown and bubbly, about 30-35 minutes.


You might like:
Pasta and Tuna

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