first class spinach artichoke tuna noodle casserole vest

spinach artichoke tuna noodle casserole

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Spinach-Artichoke Tuna Noodle Casserole

How can you make a tuna noodle casserole even more comforting? By making this one that has spinach and artichoke added to the mix, of course!

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 noodle
  • 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 c. all-purpose flour
  • 4 c. whole milk, warmed
  • 1/4 c. 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 c. fresh parsley, finely chopped
  • 1/2 c. panko breadcrumbs

Direction

  1. Preheat the oven to 400 ̊. Butter a 9-by-13-inch or other 3-quart baking dish. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions for al dente. Drain and set aside.
  2. Melt 2 tablespoons butter in the same pot over medium heat. Add the garlic and cook until starting to turn golden, about 1 minute. Crank up the heat to medium high, add half of the spinach and cook until just starting to wilt, about 30 seconds. Add the remaining spinach and continue cooking until wilted, 1 to 2 minutes.
  3. Remove the spinach from the pot with tongs and put it in a strainer over a bowl. Use the tongs to squeeze the excess liquid into the bowl. Return the liquid to the pot. Add the artichokes and cook, stirring occasionally, until the liquid evaporates and the artichokes start to turn golden, 3 to 4 minutes. Add the artichokes to the strainer with the spinach and set aside.
  4. Melt 4 tablespoons butter in the same pot over medium heat. Sprinkle in the flour and cook, stirring, for 1 minute. Gradually add the milk and sherry, whisking until smooth before adding more. Cook, stirring occasionally, until the sauce is slightly thickened, 3 to 4 minutes. Sprinkle in the 1⁄2 teaspoon each salt and pepper and stir. Taste and adjust the seasoning, if necessary. Remove the pot from the heat and add the cream cheese, whisking to melt. Stir in the tuna, then stir in the spinach and artichokes and half of the parsley. Add the noodles and stir until coated. Transfer the mixture to the baking dish.
  5. Melt the remaining 2 tablespoons butter in the microwave. Toss with the panko and remaining parsley. Top the casserole with the panko mixture. Place on a rimmed baking sheet and bake until golden, 25 to 30 minutes.