Total Time
40mins
Prep 20 mins
Cook 20 mins

In response to a request. This is a nice, simple tasty tuna and spinach casserole, especially if you like lemon. If you choose to use sprinkle it with crispy chinese noodles, it gives it a nice crunch and flavor boost. I got this recipe from a book called New Casserole Cookery.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350.
  2. Butter a 2-3 quart casserole dish (or spray with non-stick vegetable spray).
  3. Melt the 2 tsp.
  4. of butter or margarine and mix well with the breadcrumbs.
  5. Set aside.
  6. Prepare the sauce by melting the butter over a low heat in a small saucepan and whisking in the flour until the mixture is smooth.
  7. Gradually add the broth while whisking until the mixture is smooth.
  8. Raise the heat just a bit and cook, stirring constantly, until slightly thickened.
  9. Remove from the heat and immediately stir in the beaten egg yolk, the strained lemon juice, the salt and the pepper.
  10. (See my note below.) Mix half the sauce with the chopped, cooked spinach and transfer to the casserole dish.
  11. Arrange the flaked tuna on top and pour the rest of the sauce over the tuna.
  12. Sprinkle with the bread crumb mixture and bake for 15 to 20 minutes, until heated through the and the top is browned.
  13. If desired, top each serving with some crispy chow mein noodles.
  14. NOTE: I like to add about 1/2-1 teaspoon of sugar to the sauce at this point.