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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This thick, gooey spinach tuna casserole has been a healthy family favorite for years. I adapted the recipe from one I found in a magazine years ago. Over 80% of the fat has been cut, as well as 327 calories per serving—nearly half of the total! Read more ! 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 n squeezed dry |
1 package (6 ounces) reduced sodium chicken stuffing mix |
1/3 cup seasoned breadcrumbs |
2 cans ( 6 ounces each) light water-packed tuna, drained and flaked |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.
2. 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.
3. 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.
4. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.
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