Tuna Noodle Florentine

A tuna noodle casserole with spinach, tomatoes, and Parmesan cheese.

Ingredients:

• 3 tablespoons butter
• 1 small onion, sliced1 small onion, sliced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce, Italian seasoned
• 1 teaspoon salt
• 1 can (6 1/2 to 9 ounces) tuna, undrained
• 4 ounces noodles, cooked
• 1 package (10 ounces) frozen chopped spinach, or about 1 1/2 to 2 cups frozen spinach, cooked and drained
• 1/4 cup grated Parmesan cheese

Preparation:

Melt butter in a medium saucepan; add onion and sauté until tender. Add tomatoes, tomato sauce, and salt. Simmer, uncovered, for 15 to 20 minutes. Break tuna into chunks then add to the tomato mixture with the cooked noodles. Turn noodle mixture into a 2-quart casserole. Spoon the cooked well-drained spinach around the edge and sprinkle with the Parmesan cheese. Bake at 375° for 25 minutes. Serves 4.

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