Ingredients
- 5 cups uncooked egg noodles shopping list
- 1 cup (8-ounces) reduced-fat sour cream shopping list
- 1/2 cup fat-free mayonnaise shopping list
- 2 to 3 teaspoons lemon juice shopping list
- 2 tablespoons butter shopping list
- 1/4 cup all-purpose flour shopping list
- 2 cups fat-free milk shopping list
- 1/3 cup plus 2 tablespoons shredded parmesan cheese, divided shopping list
- 1 package (10 ounces) frozen chopped spinach, thawed n squeezed dry shopping list
- 1 package (6 ounces) reduced sodium chicken stuffing mix shopping list
- 1/3 cup seasoned breadcrumbs shopping list
- 2 cans ( 6 ounces each) light water-packed tuna, drained and flaked shopping list
How to make it
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.
- 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.
- 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.
- Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.
The Rating
Reviewed by 5 people-
I've made this recipe of yours before miss Lilly and it IS tastier than the fattening version by far!
winny
in Denver loved it
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THANKS LILLYANN LOVE TUNA NEVER HAD IT WITH SPINACH THOUGH.WILL TRY SOON
mumtazcatering
in Gauteng loved it
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