• Cooking Time: 60 minutes
  • Servings: 6-8
  • Preparation Time: 10 minutes


Due to some rather tragic circumstances involving nuns and a Catholic school cafeteria, I had a nasty aversion to all things macaroni. Then, my sister invented this version of tuna casserole and a whole new world opened up for me.


  • 1 (7 oz) package macaroni, cooked per package directions
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1 (7.06 oz) pouch albacore tuna in water
  • 1/2 cup milk
  • 1 (9 oz) package creamed spinach, or 1 (12 0z) package spinach soufflé, thawed
  • 1 1/2 cups french-fried onions


  • Preheat oven to 350 ° F.
  • Spray a 2 quart casserole dish with cooking spray and set aside.
  • In large bowl, combine macaroni, soup, sour cream, tuna and milk. Add salt and pepper to taste.
  • Spoon half of macaroni mixture into casserole dish. Spread with creamed spinach, and then top with remaining macaroni.
  • Cover and bake for 55 minutes or until casserole is bubbling.
  • Take from oven, remove cover, and top with French-fried onions. Bake for an additional 5 minutes.

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