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Baked Tuna and Spinach Casserole

This unique tuna casserole is a welcome break from the standard tuna noodle variety. Loaded with green veggies, this casserole is a great way to get the kids to eat their spinach.


If you follow a gluten-free diet, double-check that the butter and cheese you use are gluten-free.

For more gluten-free recipes, check out the 25 Top-Notch Gluten Free Recipes collection.

Cooking Time35 min

Cooking MethodCasserole


  • 2 7-oz cans tuna fish, drained and flaked
  • 1 1/2 cup cooked spinach, chopped
  • 1/2 cup parsley, chopped
  • 3 cups cooked, drained rice
  • 1/4 cup green onions, minced
  • 8 ounces can green peas, drained
  • 1 cup Parmesan cheese, grated
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 anchovy fillets, mashed
  • 1/8 teaspoon ground red pepper
  • 5 egg yolks, beaten or 1 1/4 cups of Eggbeaters
  • 5 egg whites, stiffly beaten or 10 tablespoons of Just Whites, stiffly beaten


  1. Beat the egg yolks with the anchovies.
  2. Mix together with the tuna, spinach, parsley, rice, onion, peas, cheese, butter, salt, and peppers.
  3. Fold in the egg whites.
  4. Turn into a greased 2 quart baking dish or casserole. Bake in a preheated 350 degree F oven for 35 minutes or until set and browned. 

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