Tuna Noodle Florentine
Elevate your comfort food game with this creamy, cheesy Tuna Noodle Florentine—a hearty casserole that brings together tender egg noodles, protein-packed tuna, and vibrant fresh spinach in a luscious, homemade cheese sauce. Perfectly seasoned with garlic, onion, and a blend of Parmesan and mozzarella, this dish is topped with crunchy breadcrumbs and a hint of paprika for irresistible texture and flavor. With just 20 minutes of prep time, it's the ultimate crowd-pleasing, oven-baked dish perfect for weeknight dinners or family gatherings. This tuna noodle casserole recipe is a deliciously wholesome twist on a classic, pairing the rich flavors of Florentine cuisine with easy, approachable ingredients.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 10 oz canned tuna (in water), drained
- 5 cups fresh spinach, rinsed and chopped
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2.5 cups milk
- 0.5 cup chicken broth
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp paprika (optional, for garnish)
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x11-inch casserole dish.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another minute.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Cook for 5-6 minutes, or until the mixture thickens to a smooth, creamy consistency.
Stir in the Parmesan cheese and mozzarella cheese until melted and fully incorporated. Season with salt and black pepper.
In a large mixing bowl, combine the cooked egg noodles, drained tuna, sautéed spinach mixture, and the cheese sauce. Mix well to coat evenly.
Transfer the mixture to the prepared casserole dish. Sprinkle the breadcrumbs evenly over the top and lightly dust with paprika, if desired.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Tuna Noodle Florentine!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 462 mg | 36% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 535 mg | 11% | |
*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.
