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egg noodles sour cream mayonnaise lemon juice butter milk Parmesan cheese chicken stuffing mix breadcrumbs water
Viewed: 2 - Published at: 3 years agoIngredients
- 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
Method
- Cook noodles according to the package directions. Meanwhile, in a small bowl, combine sour cream, mayo, and lemon juice; set aside.
- 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.
- 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.
- Cover and bake at 350° for 35 minutes. Uncover and bake 5 - 10 minutes or until lightly browned.
