Tuna Florentine Casserole

"The true taste of Italy comes alive in this superb tuna casserole. Delightful mix of spinach, tender noodles and tune bakes with onions, mushroom soup and topped with Swiss cheese." --Chicken of the Sea

Ingredients:
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

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

We all thought this was gross. I was going to mark it as a fail, but I had the leftovers the next day, and somehow the flavors melded for the better and the weird bite from the lemon juice was gone. I still don't recommended making it unless you really are a big fan of goopy tuna, spinach, lemon juice, dairy products, and condensed soup casserole.