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Low Fat Tuna Casserole - This remarkably creamy, yet low fat tuna casserole recipe is luscious. Made extra hefty with the addition of stuffing mix, we also added some fragrant parmesan cheese and healthy spinach. Served over robust egg noodles, this satisfying low fat tuna casserole is yummy!
Prep Time: 10 mins |
Ingredients to make Low Fat Tuna Casserole
5 cups uncooked egg noodles
1 cup (8 ounces) reduced-fat sour cream
1/2 cup fat-free mayonnaise
2 to 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 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (6 ounces) reduced-sodium chicken stuffing mix
1/3 cup seasoned bread crumbs
2 cans (6 ounces each) light water-packed tuna, drained and flaked
Directions to make Low Fat Tuna Casserole
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. Add the spinach, stuffing mix, bread crumbs and tuna; mix well.
Drain noodles and place in a 13-in. x 9-in. baking dish coated with 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
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Baked Tuna Rice Casserole
Curry Tuna Noodle Casserole