Tuna-Spinach Casserole

My upper lip is so swollen at the moment that it is difficult to drink my coffee. It’s tight and tingling. Hives are beginning to form on my fingers, legs and abdomen. I am allergic to penicillin, dust, dust mites and yeast.

Occasionally stress will trigger this same reaction too.

The end of the year is always as chaotic as the beginning of the year with parties, school productions, and events. Plus, the Hare was home Monday and Tuesday, which means very little cleaning has gone on this week. This makes me think it is not dust related. Breakfast has not been eaten yet, so that leaves out yeast (I love bread too much to take that out of my diet completely). And I have not been sick and taken unmarked medication. My guess is that I am allergic to life today. I could go into a detailed account of all the things that have needed my attention, didn’t work out the way we had planned or still need my attention, but then I would probably receive a hundred comments letting me know how much busier your lives are in comparison. Sigh.

Just 11 more days of school…just 11 more days of school.

When life overwhelms me, I turn to the things that bring me comfort: good friends, good music, good food. Last week was obviously no exception, and the one thing that I wanted to eat more than anything else was my mom’s Tuna-Spinach Casserole. It sounds weird, I know, but amazingly it was a dish that all three of us kids would eat. In fact, it was the most requested. It is also one of the Tortoise’s favorites as well and when my middle brother came to visit I made it for him. He lovingly said, “This reminds me of when we were little.”

Sometimes that is the comfort we need, to be brought back to our childhood. A place where we didn’t know the stresses of schedules, paying bills, doctors, loss, and deadlines. When I make this casserole I have to make it in the same ceramic dish that my mom made it in all those years. (She gave it to me as a house-warming gift.) And I even have to serve it with the same side-dish, Kraft Macaroni and Cheese, otherwise it just wouldn’t be the same.

No Martha Stewart Mac & Cheese here.

Tuna-Spinach Casserole

1 7-oz can of tuna
1 10-oz package chopped spinach, cooked and squeezed dry (I use frozen and thaw it in the microwave)
1/3 cup bread crumbs
4 T. mayonnaise
1 T. lemon juice (I like fresh the best)
1/4 t. salt
dash of pepper
2 T. Parmesan cheese

Combine all ingredients in a lightly greased 1 1/2 quart casserole dish. Sprinkle cheese on top. Bake until cheese is nicely browned. Usually 350 degrees for 30-45 minutes does the trick.

*Serves 2 adults

When I make this, I ALWAYS at least double everything in order to feed my family of four. It is wonderful warmed up the next day too for lunch (or even breakfast.)

5 thoughts on “Tuna-Spinach Casserole

  1. I’m definitely going to make this over the weekend! My husband would love it 🙂 I also love that you mentioned that it’s even good for breakfast, because I secretly will eat left-over casserole for breakfast on occasion. Feel better soon too!

  2. It’s funny (in a good way) that you think of being little and safe in your childhood home when you eat this because when your dad and I eat this, we think of how wonderful it was to be your mom and dad. Glad this triggers such good memories. Love you whole bunches!

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