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Recipe Verdelho Spinach, Mushroom and Tuna Casserole (Main Dish)
Home Cooking Recipes
Required Ingredients:
- 1 (16 ounce) package elbow macaroni
- 2 teaspoons olive oil
- 5 fresh mushrooms
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons dried oregano
- 1/4 cup Verdelho wine
- 1/2 (13.5 ounce) can spinach, drained
- 3/4 cup part-skim ricotta cheese
- 1 (12 ounce) can tuna, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 4 slices bread, toasted
Preparing/Cooking:
- Preheat the oven to 300 degrees F (150 degrees C).
- Bring a large pot of lightly salted water to a boil.
- Add macaroni, and cook until tender, about 8 minutes.
- Drain.
- Heat olive oil in a skillet over medium heat.
- Add mushrooms, and saute until tender.
- Season with paprika, chili powder, and oregano.
- Pour in the wine, and let simmer for 5 minutes.
- Stir in the spinach, and simmer until heated through.
- Stir the spinach mixture into the drained macaroni.
- Mix in the tuna.
- Combine the condensed soup and milk; stir into the mixture until evenly coated.
- Transfer to a 9x13 inch baking dish.
- Crumble toasted bread over the top.
- Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.
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