Verdelho Spinach, Mushroom and Tuna Casserole

5 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Peggy Mangovski
Recipe by  Peggy Mangovski

“A solid casserole recipe full of spinach, mushrooms, tuna, ricotta cheese, noodles and hint of Verdelho wine. It's classy and tasty! This recipe is an easy way to please the whole family.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.
  3. 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.
  4. Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.

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Reviews (5)

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I thought this was awful. It took awhile to cook and was so bland. My husband wouldn't even eat it!! That says it all right there. To salvage it, I added parm. cheese, tomato sauce and a lot of Italian seasonings.



I thought this was excellent. Made a few minor changes, mostly to use what I had in the house. I substituted wide egg noodles for the macaroni. Didn't have Verdelho, so I used an open bottle of cab that I had. Substituted fresh spinach (6 oz) for canned because I like the taste better, added a second can of tuna and used cream in place of milk because I wanted to use it up and thought it would be good. I also had french fried onions that I used in place of bread crumbs. Despite the substitutions (which I don't think changed the flavor all that much), I think this is a great basic recipe that adds more flavor and veggies to a traditional tuna noodle casserole. You can really add any veggies you want to this- I think it would be good with onions, corn, peas, etc.



This was okay. I used rotini pasta instead of elbow macaroni and regular bread crumbs instead of toasted bread. I added more ricotta to make it a bit creamier. I might make this again, but I probably would not add the spinach. It doesn't really need it.

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Amount Per Serving (8 total)

  • Calories
  • 388 cal
  • 19%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 54.3 g
  • 18%
  • Protein
  • 23.8 g
  • 48%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 400 mg
  • 16%

Based on a 2,000 calorie diet



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Steph's Tuna Casserole


next recipe:

Tuna Noodle Casserole II