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Tuna Florentine

12 1/2 oz. Tuna
2 (10 oz.) package frozen, chopped, spinach, well drained
6 hard-cooked eggs, sliced
2 (10 oz.) cans cream of mushroom soup
1 cup dairy sour cream
2 Tbsp. instant onion
1/4 cup butter, melted
2 cups soft bread crumbs (4 slices)
1/4 tsp. pepper


Spread spinach in a greased 9x13 inch casserole dish. Sprinkle with onion, Tuna, and pepper. Lay sliced eggs on top. Mix soup and sour cream together and pour over top. Sprinkle with butter and crumbs mixture. Bake at 350 F for 30-40 minutes.


Serves 8






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