Recipe: Tuna Noodle Florentine (another casserole for Harlem)

Tuna Noodle Florentine

1 package (12 ounces) egg noodles, cooked and drained
2 packages (10 ounces each) frozen chopped spinach, cooked and drained
2 cans (6 1/2 to 7 oz each) tuna, drained
1 large jar (4 ounces) diced pimientos
2 teaspoons grated onion
2 cups grated sharp cheese, divided (use vegan cheddar)

Combine noodles, spinach and remaining ingredients, reserving about 1/2 cup of the cheese to sprinkle on top.

Cook in covered casserole in 350F oven until cheese is bubbly.

Servings: 6