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
Instructions
- 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 and hot sauce, if using.
- Add the spinach, stuffing mix, bread crumbs, mushrooms and tuna; mix well.
- Drain noodles and place in a 13"x9" baking dish coated with nonstick cooking spray.
- Top with tuna mixture; sprinkle with remaining Parmesan cheese.
- Cover and bake at 350° for 35 minutes.
- Uncover; bake 5-10 minutes longer or until lightly browned and heated through.