Makeover Spinach Tuna Casserole - cooking recipe

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 (optional)

Preparation

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\u00b0 for 35 minutes.
Uncover; bake 5-10 minutes longer or until lightly browned and heated through.