Spinach Tuna Casserole

• 5 cups uncooked egg noodles
• 1 cup ( 8 oz) 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 fat free milk
• 1/3 cup, plus 2 tablespoons shredded Parmesan cheese, divided
• 1 package (10 oz) frozen chopped spinach, thawed, and squeezed dry
• 1 package (6 oz) reduced sodium chicken stuffing mix
• 1/3 cup seasoned breadcrumbs
• 2 cans (6 oz each) light water packed tuna, drained and flaked

1. Cook noodles according to the package directions. Meanwhile, in a small bowl, combine sour cream, mayo, and lemon juice; set aside.
2. In a large saucepan or Dutch oven, melt the 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 sour cream mixture. Add the spinach, stuffing mix, and tuna. Mix well.
3. Drain the noodles and place in a 13 X 9 X 2 baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining parmesan cheese.
4. Cover and bake at 350u0b0 for 35 minutes. Uncover and bake 5 - 10 minutes or until lightly browned.

egg noodles, sour cream, mayonnaise, lemon juice, butter, ubc, milk, parmesan cheese, chicken stuffing mix, breadcrumbs, water

Taken from www.epicurious.com/recipes/member/views/spinach-tuna-casserole-52115131 (may not work)