Recipe: Tuna-Spinach Bake (using croutons, 1970's)

TUNA-SPINACH BAKE


2 pkg. (10 oz. each) frozen chopped spinach
1/4 cup butter or margarine
1/4 cup Gold Medal Flour
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dry mustard
1/8 tsp. onion salt
2 cups milk
1/2 cup mayonnaise
1 tbsp. lemon juice
1 (6 1/2 oz.) can tuna, drained
1 cup croutons

Heat oven to 350 degrees F.

Cook spinach as directed on package; drain.

Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Blend in mayonnaise and lemon juice.

Spread tuna in ungreased baking dish (10 x 6 x 1 1/2-inches). Top with half the sauce.

Mix remaining sauce and the spinach; pour over tuna. Sprinkle with croutons.

Bake uncovered at 350 degrees F for 25 to 30 minutes.

Makes 6 servings
Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970