Tuna Florentine Casserole

• 1/2 cup chopped onion
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 8 ounces sour cream
• 1/2 cup milk
• 1 tablespoon lemon juice
• 3/4 teaspoon seasoning salt
• 1/8 teaspoon ground thyme
• 1/8 teaspoon dry mustard
• 1 dash ground pepper
• 4 ounces noodles or 4 ounces macaroni, cooked and drained
• 10 ounces frozen chopped spinach, defrosted,drained and squeezed dry
• 1 (6 ounce) can chunk light chunk tuna in water, drained and flaked
• 4 ounces shredded swiss cheese
• 1/2 teaspoon paprika

1. Preheat oven 350u0b0F.
2. Grease a 1 1/2-quart shallow baking dish.
3. In medium saucepan cook onion in butter until transparent.
4. Add soup, sour cream, milk, lemon juice, seasoned salt, thyme, dry mustard and pepper and mix well.
5. Stir in noodles and spinach.
6. Place half the noodle mixture into prepared baking dish.
7. Cover with tuna and half the cheese.
8. Repeat with remaining noodle mixture and cheese and sprinkle with paprika.
9. Bake 20 to 25 minutes or until edges are bubbly.
10. Let stand 5 minutes before serving.

onion, butter, condensed cream, sour cream, milk, lemon juice, seasoning salt, ground thyme, dry mustard, ground pepper, noodles, spinach, water, swiss cheese, paprika

Taken from www.food.com/recipe/tuna-florentine-casserole-56911 (may not work)