Tuesday, August 18, 2009

Spinach-Tuna-Noodle Caserole

This is sort of like a tuna florentine... Really easy to make. The original recipe has microwave directions. Since I don't own a microwave, I simply did it stove top and bake bake in the oven. Came out really nice too.

1 package (10 ounces) frozen chopped spinach
2 cups ricotta cheese (I simply used 5% cottage cheese)
1/4 cup mayo or salad dressing
1 egg
2 teaspoons dried chives
1 teaspoon dried basil, crushed (I used oregano)
1/2 teaspoon dill
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces wide egg noodles or fusilli, cooked and drained
1 can (9 1/4 ounces tuna, drained and broken into chunks
1/2 cup shredded mozzarella cheese

Place opened spinach package in a shallow microwavable bowl. Cook uncovered on high for 4 to 6 minutes or until thawed, turning every 2 minutes. Let stand for 2 minutes. Drain well and squeeze out excess moisture. In a blender or food processor, combine spinach, ricotta, mayo, egg and seasonings. Cover and process until smooth.

In a 9x9x2 inch microwavable casserole dish, spread the cooked noodles. Top with tuna, then spread cheese mixture over tuna. Cover loosely; microwave in high for 8 to 11 minutes or until mixture is hot in the center. Sprinkle mozzarella over the top. Let stand , covered for 5 minutes or until cheese is melted. Makes 4 servings.

(I cooked the spinach in a pot on the stove with a little water and drained it. Mixed with cottage cheese, egg, seasonings and mayo. Layered as directed but added the cheese on top right away. Baked uncovered for 15 minutes at 350 degrees F)

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