Rating: 4 stars 3.8
29 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2

My mom used to make this as I was growing up. I recently found it and have put it into our weekly rotation. You can also substitute a can of chicken. I put it serves 4 because our family always goes back for seconds.

Recipe Summary

cook:
35 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover pan, remove from heat, and let eggs stand in the hot water for 10 to 12 minutes. Remove from water; peel and chop.

  • Combine the chopped eggs, spinach, onion powder, tuna, cream of mushroom soup, and sour cream in a 9x13 inch baking dish. Mix well. Scatter bread pieces over tuna mix; drizzle with melted butter.

  • Bake in preheated oven until bread is toasted and casserole is hot, about 30 to 35 minutes.

Cook's Note:

This casserole is also delicious when made with canned chicken.

Nutrition Facts

339 calories; protein 21.3g; carbohydrates 17.3g; fat 21.2g; cholesterol 180mg; sodium 760mg. Full Nutrition
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