Tuna Florentine



2-10 oz. pkgs. frozen chopped spinach, thawed
2 T. instant minced onion
1 can tuna, drained
6 hard-cooked eggs, sliced
2-10 3/4 oz. cans cream of mushroom soup
1 C. sour cream
Salt and pepper
1/4 C. melted butter
2 C. soft breadcrumbs (about 4 slices)

Squeeze spinach to remove excess liquid. Spread spinach evenly in a greased 2 1/2-quart casserole. Sprinkle with onion, tuna and eggs. Mix mushroom soup and sour cream. Pour mixture evenly over eggs. Mix melted butter and crumbs; sprinkle over top of casserole. Bake in
preheated oven at 350F for 30 to 35 minutes or until golden brown and bubbly.

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