A cheesy tuna spinach casserole recipe that can be made in no time. This dish uses canned tuna and frozen spinach with cream, almond milk and cheese.
Every few months, I go through my cabinets and pantry closet to use up food that has been sitting for a while. I found some canned tuna that was still good, but getting close to the expiration date.
During this time, I also go through the freezers and check for items that have also been sitting for a while. Way in the back was a package of frozen spinach that looked to be in good shape.
This cheesy tuna spinach casserole recipe is one of those dishes that was just thrown together to use up certain ingredients. In addition to the tuna and spinach, I also used up the rest of the grated Parmesan cheese I had in my refrigerator door.
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The result was absolutely delicious! In fact, I thought is was way better than the high carb tuna casserole I used to make with egg noodles.
This tuna spinach casserole recipe is one of those dishes that was just thrown together to use up certain ingredients. So, feel free to change it up to suit your own tastes.
There’s plenty of wiggle room in this one. For those interested in making more of a traditional tuna casserole, you may want to check out this recipe that uses shiratake noodles.
Cheesy Tuna Spinach Casserole Recipe
Cheesy Tuna Spinach Casserole
- 1/4 cup butter
- 1 clove garlic minced
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1 ½ cups Parmesan cheese
- 1 Tablespoon dried parsley
- 10 ounces canned tuna
- 9 ounces frozen spinach drained
- 4 slices provolone or mozzarella cheese
Melt butter in medium saucepan over medium low heat with garlic.
When garlic is golden, add cream and almond milk.
Stir over heat for 5 minutes then whisk in parmesan cheese.
Stir in parsley, tuna and spinach.
Cook over medium-high heat until bubbly, stirring frequently.
Spoon into lightly greased or sprayed casserole dish.
Top with sliced cheese, if desired.
Bake at 375F for 20 to 30 minutes or until bubbly.
Makes 4 servings