Ingredients
5 cups uncooked egg noodles1 cup reduced-fat sour cream1/2 cup fat-free mayonnaise2 to 3 teaspoons lemon juice2 tablespoons butter1/4 cup all-purpose flour2 cups fat-free milk1/3 cup plus 2 tablespoons shredded Parmesan cheese, divided1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 package (6 ounces) reduced-sodium chicken stuffing mix1/3 cup seasoned bread crumbs2 cans (6 ounces each) light water-packed tuna, drained and flaked
Preparation
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.
