Recipe: Tuna Florentine

Recipes using McCormick Chopped Onion

• 2 10 oz pkgs frozen chopped spinach, thawed
• 2 tbsps dried minced onion
• 12 1/2 oz can tuna, drained
• 6 hard cooked eggs, sliced
• 2 10 3/4 oz cans condensed cream of mushroom soup
• 1 cup sour cream (1/2 pt)
• salt and pepper to taste
• 1/4 cup melted butter
• 2 cup soft bread crumbs (about 4 slices)

1. Preheat oven to 350 degrees.
2. Squeeze spinach to remove excess liquid.
3. Spread spinach evenly in greased 2 qt casserole.
4. Sprinkle with onion, tuna and eggs.
5. Mix soup and sour cream; pour mixture evenly over eggs.
6. Mix melted butter and crumbs and sprinkle evenly over top of casserole.
7. Bake for 30 to 35 minutes, until golden brown and bubbly.