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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This thick, gooey Spinach Tuna Casserole from Karla Hamrick of Wapakoneta, Ohio was a family favorite for years. 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 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 |
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, 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 cheese until melted. Remove from the heat; stir in the sour cream mixture. Add the spinach, stuffing mix, bread crumbs and tuna.
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 cheese.
4. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Yield: 8 servings.
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