Saturday, May 27, 2017

Tuna Florentine


16oz.  pkg. frozen chopped spinach, cooked and well drained
12oz can tuna, drained
1 can cream of mushroom soup
1/3c.  milk
1/4# shredded mozzarella cheese


Arrange prepared spinach in a 1 1/2 quart oiled casserole.  Stir soup combined with milk until smooth.  Pour half over spinach.  Flake tuna over sauce.  Pour remainder of soup mixture over tuna.  Sprinkle with cheese and paprika.  Bake at 350° for 30 minutes.  Cover with foil and bake 10 minutes more.  Serves 4.

Our site is part of Gourmet Ads ( If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

Search This Blog