A bold, flavor-forward twist on the classic. Briny capers, sautéed spinach, lemon zest, and a creamy Parmesan sauce make this the tuna noodle casserole for adults who grew up on the original.
Grown-Up Tuna Noodle Casserole with Spinach & Capers
4
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Ingredients
12 oz elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole preferred)
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Zest of 1 lemon
2 cans (5 oz each) tuna, drained and flaked
2 cups fresh spinach, chopped (arugula or kale if you like a peppery bite.)
1 tablespoon capers, drained
1/2 cup shredded mozzarella (optional topping)
Directions
- Cook elbow macaroni according to package directions. Drain and set aside.
- In a skillet, sauté spinach in a splash of olive oil until wilted. Set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in milk and cook until thickened, 3–5 minutes.
- Stir in Parmesan, garlic powder, black pepper, red pepper flakes (if using), and lemon zest. Remove from heat.
- Combine cooked noodles, tuna, sautéed spinach, capers, and sauce in a large bowl. Mix gently.
- Pour into a greased 9×13-inch baking dish. Top with mozzarella if desired.
- Bake at 375°F for 20–25 minutes, until hot and lightly browned.
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