Makeover Spinach Tuna Casserole

• 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)

1. Cook noodles according to package directions.
2. Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.
3. In a large saucepan or Dutch oven, melt butter.
4. Stir in flour until blended.
5. Gradually stir in milk.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Reduce heat; stir in 1/3 cup Parmesan cheese until melted.
8. Remove from the heat; stir in the sour cream mixture and hot sauce, if using.
9. Add the spinach, stuffing mix, bread crumbs, mushrooms and tuna; mix well.
10. Drain noodles and place in a 13"x9" baking dish coated with nonstick cooking spray.
11. Top with tuna mixture; sprinkle with remaining Parmesan cheese.
12. Cover and bake at 350u0b0 for 35 minutes.
13. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.

egg noodles, sour cream, mayonnaise, lemon juice, butter, flour, nonfat milk, parmesan cheese, parmesan cheese, white button mushrooms, chicken flavor, bread crumbs, light chunk tuna, hot sauce

Taken from www.food.com/recipe/makeover-spinach-tuna-casserole-215597 (may not work)