Makeover Spinach Tuna Casserole |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Found this lighter take in Light and Tasty, Feb/March 2007. The original was 673 calories and this one is 346 calories. Was in the mood for some comfort food and I found this in the latest magazine. It was truly wonderful! Tweaked a bit. Ingredients:
5 cups uncooked egg noodles |
1 cup reduced-fat sour cream |
1/2 cup fat-free mayonnaise |
2 -3 teaspoons lemon juice |
2 tablespoons butter |
1/4 cup all-purpose flour |
2 cups nonfat milk |
1/3 cup shredded parmesan cheese, divided |
2 tablespoons shredded parmesan cheese, divided |
1/2 cup sliced white button mushrooms |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 (6 ounce) package reduced-sodium chicken flavor stuffing mix |
1/3 cup seasoned bread crumbs |
2 (6 ounce) cans light chunk tuna in water, drained and flaked |
hot sauce (optional) |
Directions:
1. Cook noodles according to package directions.
2. Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.
3. In a large saucepan or Dutch oven, melt butter.
4. Stir in flour until blended.
5. Gradually stir in milk.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Reduce heat; stir in 1/3 cup Parmesan cheese until melted.
8. Remove from the heat; stir in the sour cream mixture and hot sauce, if using.
9. Add the spinach, stuffing mix, bread crumbs, mushrooms and tuna; mix well.
10. Drain noodles and place in a 13 x9 baking dish coated with nonstick cooking spray.
11. Top with tuna mixture; sprinkle with remaining Parmesan cheese.
12. Cover and bake at 350° for 35 minutes.
13. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.
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