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Makeover Spinach Tuna Casserole

5 cups uncooked egg noodles
1 cup (8 ounces) reduced-fat sour cream
1/2 cup fat-free mayonnaise
2 to 3 teaspoons lemon juice
2 tablespoons butter
1/4 cup all-purpose flour
2 cups fat-free milk
1/3 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (6 ounces) reduced-sodium chicken stuffing mix
1/3 cup seasoned bread crumbs
2 cans (6 ounces each) light water-packed tuna, drained and flaked

Cook noodles according to package directions. Meanwhile, in a small

Printed from tasteofhome.com Nov 19, 2008

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Makeover Spinach Tuna Casserole cont.

bowl, combine the sour cream, mayonnaise and lemon juice; set aside.
In a large saucepan or Dutch oven, melt butter. Stir in flour until
blended. Gradually stir in milk. Bring to a boil; cook and stir for 2
minutes or until thickened. Reduce heat; stir in 1/3 cup Parmesan
cheese until melted. Remove from the heat; stir in the sour cream
mixture. Add the spinach, stuffing mix, bread crumbs and tuna; mix
well. Drain noodles and place in a 13-in. x 9-in. baking dish
coated with cooking spray. Top with tuna mixture; sprinkle with
remaining Parmesan cheese. Cover and bake at 350° for 35
minutes. Uncover; bake 5-10 minutes longer or until lightly browned
and heated through.

Yield: 8 servings.