Verdelho Spinach, Mushroom and Tuna Casserole

Verdelho Spinach, Mushroom and Tuna Casserole

by Ava Cole 1 year ago
3 (5)
25 minutes
356.5 kcal
53.2 g carbs
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Description

A solid casserole recipe full of spinach, mushrooms, tuna, ricotta cheese, noodles and hint of Verdelho wine. It's classy and tasty! This recipe is an easy way to please the whole family.

Ingredients
  • 1 (16 ounce) package elbow macaroni
  • 2 teaspoons olive oil
  • 5 fresh mushrooms
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • 1 ½ teaspoons dried oregano
  • ¼ cup Verdelho wine
  • ½ (13.5 ounce) can spinach, drained
  • ¾ cup part-skim ricotta cheese
  • 1 (12 ounce) can tuna, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup milk
  • 4 slices bread, toasted
Directions
  1. 1. Preheat the oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
  2. 2. Heat olive oil in a skillet over medium heat. Add mushrooms, and saute until tender. Season with paprika, chili powder, and oregano. Pour in the wine, and let simmer for 5 minutes.
  3. 3. Stir in the spinach, and simmer until heated through. Stir the spinach mixture into the drained macaroni. Mix in the tuna. Combine the condensed soup and milk; stir into the mixture until evenly coated. Transfer to a 9x13 inch baking dish. Crumble toasted bread over the top.
  4. 4. Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.
Nutrition Facts
serving: 8 servings
calories: 356.5 kcal
carbohydrates: 53.2 g
protein: 21.2 g
saturated fat: 1.3 g
cholesterol: 13.8 mg
sodium: 370.9 mg
fiber: 3 g
sugar: 3.7 g
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