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Makeover Spinach Tuna Casserole
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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 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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |