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Makeover Spinach Tuna Casserole

This thick, gooey casserole has been a family favorite for years.—Karla Hamrick, Wapakoneta, Ohio
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 5 cups uncooked egg noodles
  • 1 cup 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 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

  • Preheat oven to 350°. Cook noodles according to package directions.
  • Meanwhile, in a small bowl, combine sour cream, mayonnaise and lemon juice; set aside.
  • In a large saucepan, melt butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in 1/3 cup cheese, stirring until melted. Remove from heat; stir in sour cream mixture. Add spinach, stuffing mix, bread crumbs and tuna.
  • Drain noodles and place in a 13x9-in. baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining cheese.
  • Cover and bake 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.
Nutrition Facts
1 each: 346 calories, 9g fat (5g saturated fat), 50mg cholesterol, 734mg sodium, 41g carbohydrate (9g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat.

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