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Makeover Spinach Tuna Casserole

This thick, gooey casserole has been a family favorite for years.—Karla Hamrick, Wapakoneta, Ohio
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    8 servings


  • 5 cups uncooked egg noodles
  • 1 cup 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


  • Preheat oven to 350°. Cook noodles according to package directions.
  • Meanwhile, in a small bowl, combine 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 2 minutes or until thickened. Reduce heat; stir in 1/3 cup cheese, stirring until melted. Remove from heat; stir in sour cream mixture. Add spinach, stuffing mix, bread crumbs and tuna.
  • Drain noodles and place in a 13x9-in. baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining cheese.
  • Cover and bake 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.
Nutrition Facts
1 each: 346 calories, 9g fat (5g saturated fat), 50mg cholesterol, 734mg sodium, 41g carbohydrate (9g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat.

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  • milford62
    Feb 15, 2016

    I found a Spinach Tuna Casserole recipe in a Taste of Home Cookbook. Wanted to find it here so I could print it out for reference. Found this one by the same author, but recipe is different. I wouldn't waste my time with this one. Fat free, light, low sodium, reduced fat. Eeeeecccchhhhh!!!!! What happened to your real recipe from the cookbook?

  • mdbull4
    Oct 9, 2013

    Great recipe! My family usually won't eat much tuna casserole but this one went over very well (other than 1 child picking out the spinach & said it would have been better with mushrooms instead), had no leftovers! I did alter it a bit - I used plain non-fat yogurt instead of sour cream, I omitted the bread crumbs, & I used a white cheese blend that I had instead of Parmesan. My hubby liked the crispy noodles on the sides ;)

  • DCHeilman
    Jan 11, 2012

    The toping was very tasty, but laying upon plain noodles that become crispy on the bottom and side of casserole wasn't appealing.

  • annikins03
    Jun 14, 2011

    Tuna noodle casserole is one of my favorite dishes, especially this recipe. I love the spinach and it doesn't taste low fat at all.

  • Andropolis
    May 21, 2011

    kathy may like this

  • Andropolis
    May 21, 2011

    kathy may like this

  • Andropolis
    May 21, 2011

    Kathy might make this if it has good reviews.Love You Sweetie(LYS)

  • BarbieVA
    May 15, 2011

    This was very good. Will make again. But, like another review, I will mix the noodles in with the sauce. Will probably omit the bread crumbs, did not seem needed. And it was a bit dry, but still good.

  • nikidog
    Mar 2, 2011

    My poor husband has gone without tuna casserole for 16 years because I have never tried one I could stomach. This recipe, however, is awesome!! It's so rich and hearty, it's hard to believe it's relatively good for us too! Hubby took it to work for lunch the next day and had to share it with two other people because it was so yummy! Thanks again TOH!

  • renajk
    Feb 11, 2011

    This is so good! My son has dairy sensitivities and this is good with almond milk.