It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chinese Cashew and Tuna Bake
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- #50514
This creamy tuna casserole takes on an Asian flair with soy sauce and chow mein noodles. Cashews give it an extra savory crunch.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cans (6 ounce size) solid pack tuna
1 can (10 ounce size) cream of mushroom soup
1/4 cup water
1 tablespoon soy sauce
1 cup whole cashews
1 can (4 ounce size) sliced mushrooms, drained
1 cup celery, chopped
1/4 cup minced onion or chopped green onion tops
2 cups chow mein noodles
directions
Preheat the oven to 375 degrees F.
Drain the tuna and lightly flake the fish.
In a bowl, stir together the cream of mushroom soup, water, and soy sauce. Mix well. Gently stir in the tuna, cashews, mushrooms, celery, onion, and half of the chow mein noodles. Transfer the tuna mixture to a baking dish.
Sprinkle the remaining chow mein noodles on top and place the baking dish in the oven. Bake at 375 degrees F for 40 minutes or until bubbly in the middle.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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