Ingredients
5 cups uncooked egg noodles
1 cup ( 8 oz) reduced fat sour cream
½ cup fat free mayonnaise
2 - 3 teaspoons lemon juice
2 tablespoons butter
¼ cup all-purpose flour
2 cups fat free milk
1/3 cup, plus 2 tablespoons shredded Parmesan cheese, divided
1 package (10 oz) frozen chopped spinach, thawed, and squeezed dry
1 package (6 oz) reduced sodium chicken stuffing mix
1/3 cup seasoned breadcrumbs
2 cans (6 oz each) light water packed tuna, drained and flaked
Preparation
Cook noodles according to the package directions. Meanwhile, in a small bowl, combine sour cream, mayo, and lemon juice; set aside. In a large saucepan or Dutch oven, melt the 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 sour cream mixture. Add the spinach, stuffing mix, and tuna. Mix well. Drain the noodles and place in a 13 X 9 X 2 baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining parmesan cheese. Cover and bake at 350° for 35 minutes. Uncover and bake 5 - 10 minutes or until lightly browned.
