READY IN 35 mins

Verdelho Spinach, Mushroom and Tuna Casserole

Read Reviews (5)

"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." — Peggy Mangovski

Directions

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.
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.
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.
Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

Reviews More Reviews

Oct 21, 2003

I thought this was awful. It took awhile to cook and was so bland. My husband wouldn't even eat it!! That says it all right there. To salvage it, I added parm. cheese, tomato sauce and a lot of Italian seasonings.

—SARASPAZ

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May 08, 2009

I thought this was excellent. Made a few minor changes, mostly to use what I had in the house. I substituted wide egg noodles for the macaroni. Didn't have Verdelho, so I used an open bottle of cab that I had. Substituted fresh spinach (6 oz) for canned because I like the taste better, added a second can of tuna and used cream in place of milk because I wanted to use it up and thought it would be good. I also had french fried onions that I used in place of bread crumbs. Despite the substitutions (which I don't think changed the flavor all that much), I think this is a great basic recipe that adds more flavor and veggies to a traditional tuna noodle casserole. You can really add any veggies you want to this- I think it would be good with onions, corn, peas, etc.

—Josh

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6 Ratings

Oct 13, 2003

This was okay. I used rotini pasta instead of elbow macaroni and regular bread crumbs instead of toasted bread. I added more ricotta to make it a bit creamier. I might make this again, but I probably would not add the spinach. It doesn't really need it.

—MISSWISS

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Nov 18, 2009

I've never been a tuna cassarole fan, but this was pretty tasty. I didn't have, and therefore didn't use, any wine, and this recipe still turned out.

—Heather

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Dec 10, 2009

at first my friend was nice and said it was good= then told me later it was not as great when she was trying to digest it... It smelled so bad I didnt want to eat it.... the mushrooms and spinach really dont do much for it.

—curtnee

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Nutrition

Calories
388 kcal
19%

Carbohydrates
54.3 g
18%

Cholesterol
21 mg
7%

Fat
7.4 g
11%

Fiber
3 g
12%

Protein
23.8 g
48%

Sodium
400 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Verdelho Spinach, Mushroom and Tuna Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 388
Calories from Fat: 67

% Daily Value *
Total Fat 7.4g 11 %
Saturated Fat 2.4g 12 %
Cholesterol 21mg 7 %
Sodium 400mg 16 %
Potassium 448mg 13 %
Total Carbohydrates 54.3g 18 %
Dietary Fiber 3g 12 %
Protein 23.8g 48 %
Sugars 3.8g
Vitamin A 53 %
Vitamin C 7 %
Calcium 20 %
Iron 43 %
Thiamin 66 %
Niacin 120 %
Vitamin B6 19 %
Magnesium 26 %
Folate 100 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.