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Tuna Florentine

2 packages frozen chopped spinach, thawed
2 Tbsp. instant minced onion
2 (6 1/2 oz.) cans Tuna, drained
6 hard boiled eggs, sliced
2 cans cream of mushroom soup
1 cup (1/2 pint) sour cream
Salt & pepper to taste
1/4 cup melted butter
2 cups soft bread crumbs


Squeeze spinach to remove excess liquid. Spread spinach evenly over a greased 2 1/4 quart casserole. Sprinkle with onion, Tuna and eggs. Mix mushroom soup and sour cream. Spread evenly over eggs. Mix melted butter and bread crumbs and sprinkle over casserole. Bake at 350 F for 30 to 35 minutes or until golden brown and bubbly.


Serves 6





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