VELVEETA® TUNA AND SPINACH CASSEROLE

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VELVEETA® Tuna and Spinach Casserole image

How do you make tuna casserole even more of a family-pleaser? Easy: Just add melty VELVEETA and chopped spinach to the mix!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 9

1 Tbsp. butter
1 large onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 tsp. garlic powder
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/2 lb. (8 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
1/4 cup milk
1 pkg. (12 oz.) yolk-free broad egg noodles, cooked
2 cans (5 oz. each) tuna, drained, flaked

Steps:

  • Heat oven to 325°F.
  • Melt butter in large skillet on medium heat. Add onions; cook and stir 3 to 4 min. or until crisp-tender. Stir in spinach and garlic powder until blended. Add soup, 2% Milk VELVEETA and milk; cook 3 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Add noodles and tuna; mix lightly.
  • Spoon into 2-qt. casserole sprayed with cooking spray.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

*** Explore more VELVEETA® Tuna And Spinach Casserole Recipes »

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