*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
It would be so nice if people would actually make the recipe as stated (or at least close to it) and then review then make changes on your own time. I made the recipe exactly as stated and it is wonderful comfort food. Upon first glance it was a strange combination of ingredients but together they do work harmoniously and none outshine another. I think I would recommend serving it over egg noodles but not adding them to the recipe. Thanks BlondeJJ for expanding my horizons!
My first thought upon seeing the ingredients was "I'm not going to like this." I had everything, so I decided to give it a shot. I was actually very pleasantly surprised & ended up eating more than I should have. I halved the recipe because I only had a 5 ounce can of tuna. I didn't use the full amount of co mushroom or sour cream, but pretty close to it. I felt the amount of onion powder was a bit much so I used a mix of onion powder, garlic powder & black pepper. I'm not a big salt eater & I thought with the canned soup it would be salty enough, but I was wishing I had mixed a bit in. I also think a dash of fresh lemon juice would be nice to set off the tang of the sour cream. These are all easy changes to suit your tastes. I am not sure I totally loved the boiled eggs in there. Next time, I might leave them out or mash them up more. I had some leftover stale garlic bread so I used that on top. Easy, peasy lunch & very filling. Thanks!
I used fresh spinach and my own recipe for cream of mushroom soup for taste preferences. I doubled the recipe and used 14oz of fresh baby spinach and 4 6oz cans of tuna. I also used the full dozen eggs and it wasn't too eggy for us and we don't even like egg salad.:) This was gobbled up by 6 people with none left over. I did add some fresh ground pepper and a lil salt.
I really loved this DH likes it and wouldn't mind having it again (he's fussy and wouldn't hesitate to say he didn't want it again if he didn't like it). It's different but so good - I made it just as it's written. Thanks for sharing your recipe!
This recipe was alright but it's not named quite right. It should be 'Not Really Tuna Casserole'. It was almost nothing but spinach when I made it the single can of tuna in the recipe winding up completely lost beneath all the greens. I love spinach and cook with it every chance I get but I wanted a tuna casserole and this wasn't very tuna-ish at all. It also would have come out incredibly thin in a 9x13 so I did it in my favourite Corningware instead and added cooked penne. It was still alright while not being great. But the strange part was that the leftovers that were in the fridge turned into a pretty good pasta salad the next day! I'll probably keep playing with the recipe as I'm a sucker for a good spinach pasta salad and there's a winner hiding in there somewhere!
I'm always looking for meatless meals that will satisfy for Lent so I decided to give this a shot. I halved the recipe since only 3 would be eating and I replaced the canned cream of mushroom with homemade. We liked it and will have it again but I'll play with the spices a bit maybe add 1/2 tsp of cayenne or some horseradish just to "take it from ladylike to manly" as my DS said. Thanks JJ
I made this almost to the "T" but I used olive oil instead of butter for the top.My 16 year old daughter loved this.I thought it was just o.k.I wasn't sure what to serve with it so I baked potatoes and put under casserole.
well...i don't think i would have liked this recipe as it was written so i added penne pasta and instead of using two packages of spinach and one can of tuna i used two cans of tuna and one package of spinach. if i ever make it again i think i will leave out the egg because its such a hassle and it didn't add much to the flavor and maybe i will add some mozzerella cheese.
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