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Makeover Spinach Tuna Casserole

 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.


  • 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 King Arthur Unbleached 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, melt butter. Stir in flour until blended.
  • Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes

2 of 2

Makeover Spinach Tuna Casserole (continued)

Directions (continued)

  • or until thickened. Reduce heat; stir in 1/3 cup cheese until
  • melted. Remove from the heat; stir in the sour cream mixture. Add
  • the spinach, stuffing mix, bread crumbs and tuna.
  • Drain noodles and place in a 13-in. x 9-in. baking dish coated with
  • cooking spray. Top with tuna mixture; sprinkle with remaining
  • 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.
Nutritional 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 lean meat, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.