Sep 26, 2005

Tuna and Spinach...

Tonight I've been searching for recipes featuring canned tuna and spinach... a somewhat odd combination I thought but surprisingly, there is much to be made with these two common kitchen staples. I think tomorrow night I will try this, I found it on The

Tuna Supper Casserole

1 (10 oz.) package frozen spinach
1 can tuna, drained
1 small can sliced mushrooms (optional)
2 tablespoons lemon juice
3 tablespoons butter
1 tablespoon minced onion
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, slightly beaten

Cook spinach according to directions on package. Drain well. Drain mushrooms, saving liquid. Add lemon juice and water to mushroom juice to make 1 cup liquid. In a saucepan, melt 2 tablespoons butter, and blend in onion, flour, salt, pepper, and mushroom liquid. Cook, stirring, until smooth and thick. Beat sauce into egg, then add mushrooms. Arrange spinach in a casserole dish, then top with tuna. Pour sauce on top. Dot with 1 tablespoon butter and bake at 350 degrees for 30 minutes.

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