Spinach and Tuna Casserole

"Spinach and tuna casserole is such a quick and easy recipe that you can make as your weeknight dinners, or prepare for later. You only need a couple of ingredients that you probably have already in your household."
-- @mybusilife

A Note from Feedfeed

A simple and convenient weeknight dinner option that requires only a handful of ingredients. The combination of nutrient-rich spinach and protein-packed tuna makes for a satisfying and wholesome meal. This casserole can be prepared in advance and baked when ready, making it a great option for meal prepping.

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  • Recipe Card
Prep time 10mins
Cook time 35mins
Serves or Makes: 4-6

Recipe Card


  • 1 tablespoon unsalted butter, for greasing the pan
  • 2 cups dry penne (or gluten-free pasta)
  • 1 tablespoon olive oil
  • 1/2 small onion
  • 1 garlic, minced
  • 2 (5-ounce) cans flaked tuna in water, drained
  • 2 cups spinach
  • 1 egg
  • 1 cup unsweetened almond milk (or other milk)
  • 1/4 cup breadcrumbs, plus more for garnish
  • 1 cup colby jack cheese, grated, plus more for garnish
  • 1 tablespoon parmesan cheese
  • Fresh parsley, for garnish
  • Kosher salt and black pepper, to taste


  • Step 1

    Preheat oven to 350°F. Using butter, grease a 6-inch casserole dish.

  • Step 2

    In a large pot, boil pasta according to the package. Cook the pasta al dente.

  • Step 3

    In a small saute pan on medium heat, add the oil, onion and garlic. Cook until the onions are translucent, 3-4 minutes. Remove from stove and allow to cool slightly.

  • Step 4

    In a large bowl, combine tuna, spinach, cooked pasta, egg, milk, bread crumbs, cheese, parmesan, garlic and onion mix, and salt and pepper.

  • Step 5

    Add the ingredients from the large bowl into the casserole dish. Sprinkle the top of the casserole with extra cheese and bread crumbs.

  • Step 6

    Bake in the oven uncovered for 20 minutes. Then broil on low until the bread crumbs and cheese start to get crisp and brown, 3-5 minutes.

  • Step 7

    Serve with fresh parsley on top and enjoy!

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