Not Your Mama’s Tuna Casserole Food Recipes

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Not Your Mama’s Tuna Casserole

“My mom used to make this as I was growing up. I recently found it and have put it into our weekly rotation. You can also substitute a can of chicken. I put it serves 4 because our family always goes back for seconds.”

Ingredients :

  • 6 eggs
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 2 tablespoons onion powder
  • 1 (12 ounce) can tuna, drained
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 cup sour cream
  • 1/4 cup butter, melted
  • 4 slices soft bread, torn into small pieces

Instructions how to make Not Your Mama’s Tuna Casserole recipes :

Prep : Cook : 8M Ready in : 35M
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover pan, remove from heat, and let eggs stand in the hot water for 10 to 12 minutes. Remove from water; peel and chop.
  • Combine the chopped eggs, spinach, onion powder, tuna, cream of mushroom soup, and sour cream in a 9×13 inch baking dish. Mix well. Scatter bread pieces over tuna mix; drizzle with melted butter.
  • Bake in preheated oven until bread is toasted and casserole is hot, about 30 to 35 minutes.

Notes :

  • This casserole is also delicious when made with canned chicken.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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