Baked Tuna and Spinach Casserole
This unique tuna casserole is a welcome break from the standard tuna noodle variety. Loaded with green veggies, this casserole is a great way to get the kids to eat their spinach.
Notes
If you follow a gluten-free diet, double-check that the butter and cheese you use are gluten-free.
For more gluten-free recipes, check out the 25 Top-Notch Gluten Free Recipes collection.
Cooking Time35 min
Cooking MethodCasserole
Ingredients
- 2 7-oz cans tuna fish, drained and flaked
- 1 1/2 cup cooked spinach, chopped
- 1/2 cup parsley, chopped
- 3 cups cooked, drained rice
- 1/4 cup green onions, minced
- 8 ounces can green peas, drained
- 1 cup Parmesan cheese, grated
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3 anchovy fillets, mashed
- 1/8 teaspoon ground red pepper
- 5 egg yolks, beaten or 1 1/4 cups of Eggbeaters
- 5 egg whites, stiffly beaten or 10 tablespoons of Just Whites, stiffly beaten
Instructions
- Beat the egg yolks with the anchovies.
- Mix together with the tuna, spinach, parsley, rice, onion, peas, cheese, butter, salt, and peppers.
- Fold in the egg whites.
- Turn into a greased 2 quart baking dish or casserole. Bake in a preheated 350 degree F oven for 35 minutes or until set and browned.
