Tuna Florentine Casserole
Transform your weeknight dinner routine with this creamy and comforting Tuna Florentine Casserole, a family-friendly dish packed with protein and flavor. Tender egg noodles are coated in a velvety béchamel sauce enhanced by Parmesan cheese and a hint of thyme, then combined with flaky tuna and nutritious spinach for a hearty, satisfying base. Topped with gooey melted mozzarella and golden, crunchy panko breadcrumbs, this baked casserole delivers the perfect balance of creamy and crispy textures. Ready in under an hour, this easy-to-make dish is ideal for busy nights or casual gatherings. Serve it with a crisp side salad or garlic bread for a complete meal that'll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 4 tablespoons butter
- 0.25 cup all-purpose flour
- 2 cups milk
- 0.5 cup sour cream
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cans (5 ounces each) canned tuna, drained
- 10 ounces frozen chopped spinach, thawed and drained
- 1 cup shredded mozzarella cheese
- 1 cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Boil a large pot of salted water and cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for 1–2 minutes to create a roux.
Gradually add the milk to the roux, whisking to combine. Bring the mixture to a gentle simmer, and stir until thickened, about 3–4 minutes.
Remove the saucepan from heat and stir in sour cream, Parmesan cheese, thyme, salt, and black pepper.
In a large bowl, combine the cooked egg noodles, drained tuna, thawed spinach, and the creamy sauce. Mix until everything is evenly coated.
Transfer the mixture to the greased baking dish and spread it out evenly.
Sprinkle the shredded mozzarella evenly over the top.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle this mixture over the mozzarella topping.
Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling and the top is golden brown.
Let cool for 5 minutes before serving. Enjoy your Tuna Florentine Casserole!
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 4493 mg | 195% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 37.9 g | ||
| Protein | 163.1 g | 326% | |
| Vitamin D | 24.6 mcg | 123% | |
| Calcium | 2284 mg | 176% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2940 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
