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Makeover Spinach Tuna Casserole

This thick, gooey Spinach Tuna Casserole from Karla Hamrick of Wapakoneta, Ohio was a family favorite for years.

8 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

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

Directions

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

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Makeover Spinach Tuna Casserole (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving equals 346 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 734 mg sodium, 41 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 2-1/2 starch, 2 very lean meat, 1-1/2 fat.