verdelho spinach, mushroom and tuna casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package elbow macaroni
• 2 teaspoons olive oil
• 5 fresh mushrooms
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons dried oregano
• 1/4 cup verdelho
• 1/2 (13.5 ounce) can spinach, drained
• 3/4 cup part-skim ricotta cheese
• 1 (12 ounce) can tuna, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 4 slices bread, toasted

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• 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.
• 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 , and let simmer for 5 minutes.
• 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.
• bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.