Tuna Noodle Casserole with artichokes and spinach

Lunch / Dinner

Tuna Noodle Casserole with artichokes and spinach

This is not your mother's Tuna Noodle Casserole. Our version incorporates spinach-artichoke dip for something special, and Boursin Shallot and Chive cheese sends it out of this world.


8 servings

Total Time

Print Recipe

Share Recipe



Preheat oven to 400°.

Cook noodles in a pot of boiling salted water according to package directions; drain.

Meanwhile, melt 2 Tbsp. butter in a 10-inch cast-iron skillet over medium heat. Add garlic; sauté until golden, 1 minute. Add spinach and artichokes; cook 1 minute.

Add 2 Tbsp. butter; melt. Stir in flour; cook 1 minute, stirring often. Gradually add milk and sherry, stirring until smooth; simmer until thickened, 3 minutes. Stir in Boursin, then stir in noodles and tuna until noodles coated and tuna flakes.

Melt remaining 2 Tbsp. butter in microwave; toss with panko and Parmesan. Top casserole with panko mixture; transfer to a baking sheet.

Bake casserole until golden, 25–30 minutes. Let casserole stand 5 minutes; sprinkle with crispy onions before serving.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 499

% Daily Value*

Total Fat 32g 49%

Saturated Fat 14g 70%

Cholesterol 98mg 32%

Sodium 518mg 21%

Carbs 27g 9%

Protein 24g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!