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Nutrition Facts

Serving Size 1 (553g)

Recipe makes 4 servings

Calories 929
Calories from Fat 259 (27%)
Amount Per Serving %DV
Total Fat 28.9g 44%
Saturated Fat 12.3g 61%
Monounsaturated Fat 9.9g
Polyunsaturated Fat 4.2g
Trans Fat 0.0g
Cholesterol 62mg 20%
Sodium 1039mg 43%
Potassium 977mg 27%
Total Carbohydrate 104.2g 34%
Dietary Fiber 6.6g 26%
Sugars 4.4g
Protein 56.5g 112%

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Italian Tuna Casserole

Recipe #200806 | 44 min | 30 min prep | add private note
ratherbeswimmin'

By: ratherbeswimmin'
Dec 17, 2006

Rachael Ray

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Place spinach on a plate and microwave it for 6 minutes on HIGH to defrost it; place it in a clean kitchen towel and wring it dry; set aside.
  2. 2
    While the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente.
  3. 3
    While the pasta cooks, heat a deep large skillet over medium heat.
  4. 4
    Add in the olive oil, then melt the butter into the oil.
  5. 5
    When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
  6. 6
    Sprinkle the flour around the pan and cook for a minute, then whisk in the wine—it will cook off and the mixture will thicken almost immediately.
  7. 7
    Whisk in the stock, then whisk in the milk and bring it to a bubble.
  8. 8
    Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
  9. 9
    Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
  10. 10
    Preheat the broiler.
  11. 11
    Back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
  12. 12
    Heat the spinach and tuna for a minute or so.
  13. 13
    Drain the pasta and toss with the sauce.
  14. 14
    Transfer mixture to a casserole dish; cover it with the cheese.
  15. 15
    Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
  16. 16
    Top with parsley and serve.

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Featured Reviews for This Recipe

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From: dianegrapegrower

On Sep 29, 2009

Can't rate this, because it wasn't to our taste - We like spicy food. But, as an example of tuna casserole, this was very good. It's easy to prepare. Servings were very generous. The spinach was a good addition. I'd planned to add red bell pepper to perk it up - that would have helped. I did add red pepper flakes, which worked nicely with the cheese topping.

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  • From: Giovanni-B

    On Feb 7, 2009

    This is an excellent jumping-off recipe. Because I wanted to bake this later, I added the freshly grated (high-quality) cheese right to everything and stirred it in. To increase the full-bodied flavor, I added some grated cheddar (about 3/4 cup). That seemed to take the flavor over the top. Didn't use the spinach (didn't have any), but would be really good in this. Another excellent addition would be chopped canned artichoke hearts (wish I'd had some!). Thanks for sharing!

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