Spinach-Artichoke Tuna Noodle Casserole Recipe

This Spinach-Artichoke Tuna Noodle Casserole Recipe is a creamy and comforting recipe, which is made with baby spinach and artichoke hearts. It’s the ultimate comfort food recipe, ready in about one hour.

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Spinach-Artichoke Tuna Noodle Casserole Recipe Ingredients

• 1 stick salted butter, plus more for the baking dish
• 1/2 tsp. kosher salt, plus more for the pasta
• 1 12-ounce package wide egg noodles
• 4 garlic cloves, finely chopped
• 1 10-ounce package baby spinach (about 8 packed cups)
• 1 14-ounce can artichoke quarters, drained, rinsed and chopped
• 1/4 cup all-purpose flour
• 4 cups whole milk, warmed
• 1/4 cup dry sherry
• 1/2 tsp. black pepper
• 4 oz. cream cheese, at room temperature, cut into 4 pieces
• 3 5-6 ounce cans white albacore tuna in water, drained
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup panko breadcrumbs

How To Make Spinach-Artichoke Tuna Noodle Casserole

1. Prep Oven and Cook Noodles: Preheat the oven to 400°F (200°C). Butter a 9×13-inch baking dish. Bring a large pot of salted water to a boil, add the egg noodles, and cook according to package directions for al dente. Drain and set aside.
2. Sauté Garlic and Wilt Spinach: In the same large pot, melt 2 tablespoons of butter over medium heat. Add the garlic and cook for about 1 minute until fragrant. Increase heat to medium-high, add half the spinach and cook until it starts to wilt, about 30 seconds. Add the remaining spinach and cook until fully wilted, about 1-2 more minutes.
3. Squeeze Spinach and Cook Artichokes: Use tongs to remove the spinach to a strainer set over a bowl. Squeeze the excess liquid out of the spinach into the bowl below. Return this liquid to the pot, add the chopped artichokes, and cook until the liquid evaporates and the artichokes turn golden, 3-4 minutes. Add the artichokes to the strainer with the spinach.
4. Make the Cream Sauce: Melt 4 tablespoons of butter in the empty pot over medium heat. Sprinkle in the flour and cook, stirring, for 1 minute to make a roux. Gradually whisk in the warm milk and sherry until smooth. Cook, stirring, for 3-4 minutes until the sauce thickens slightly. Season with ½ teaspoon each of salt and pepper.
5. Combine Ingredients: Remove the pot from the heat. Whisk in the cream cheese until it melts. Gently stir in the drained tuna, the spinach and artichoke mixture, and half of the parsley. Finally, add the cooked noodles and stir until everything is coated in the sauce. Transfer the mixture to your prepared baking dish.
6. Top and Bake: In a small bowl, melt the remaining 2 tablespoons of butter. Toss with the panko and the remaining parsley. Sprinkle this mixture evenly over the casserole. Place on a rimmed baking sheet and bake for 25 to 30 minutes, until the topping is golden and the sauce is bubbly.

Recipe Tips

• How do I prevent a watery casserole? Squeezing as much liquid as possible from the wilted spinach is the most critical step. This concentrates the flavor and ensures your final sauce is thick and creamy, not watery.
• Can I prepare this casserole in advance? Yes. You can assemble the entire casserole (without the panko topping), let it cool, cover, and refrigerate it for up to 24 hours. Add the topping just before baking and add about 10-15 minutes to the cooking time.
• What is the best kind of tuna for a casserole? White albacore tuna packed in water is a great choice. It has a firm texture and a mild flavor that doesn’t overpower the other ingredients. Be sure to drain it very well.
• Why use warmed milk for the sauce? Adding warm milk to the butter and flour mixture (the roux) helps create a smoother, lump-free sauce more easily than adding cold milk.

What To Serve With Tuna Noodle Casserole

This is a classic one-dish meal, so it doesn’t need much, but these sides work well.

• A simple green salad with a bright vinaigrette.
• Steamed green beans or peas.
• Roasted broccoli or asparagus.
• Crusty bread for soaking up any extra sauce.

How To Store Tuna Noodle Casserole

Refrigerate: Cover the cooled casserole tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F (175°C) oven until hot.

Freeze: You can freeze the baked and cooled casserole. Cover it tightly with plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the panko topping may lose some of its crispness.

Spinach-Artichoke Tuna Noodle Casserole Nutrition Facts

• Serving Size: 1/8 of the casserole
• Calories: 620kcal
• Carbohydrates: 55g
• Fat: 32g
• Protein: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Peppercorn-Crusted Steak with Creamed Spinach Recipe
• Pasta with Ham, Leeks and Spinach Recipe
• Spinach and Mushroom Stuffed Shells Recipe

About the author

Marry Thompson

Recipe creator & food photographer •Tunisia

Tunisian home cook sharing easy, tested recipes with a Mediterranean touch.

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