I made this new, yummy recipe for dinner today.  It is from the feb/march 07 issues of Light and Tasty magazine.  I’ll type up the recipe as it is in the magazine and put my changes in ( ). 

Creamy Spinach Tuna Casserole

5 c. uncooked egg noodles (whole wheat egg noodles)

1 c. reduced-fat sour cream (regular sour cream)

½ c. fat-free mayo (light miracle whip)

3 tsp. lemon juice

2T butter (oops, used 4T plus 1 large clove garlic squeezed in it)

¼ c. all purpose flour (whole wheat pastry flour)

2 c. fat-free milk

1/3 c. + 2T or more) fresh Parmesan cheese, grated (Romano)

10 oz package frozen chopped spinach, thawed and squeezed dry

6 oz. package reduced-sodium chicken stuffing mix (left this out)

1/3 c. seasoned bread crumbs (ww bread crumbs)

2 6-oz. cans tuna, drained and flakes

I added a liberal amount of Italian seasonings

Cook noodles according to package directions.  Meanwhile, in a large bowl, combine the sour cream, mayo and lemon juice; set aside.

In a large saucepan, melt butter and garlic.  Stir in flour until blended.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 min. or until thickened.  Reduce heat; stir in 1/3 c. Parmesan cheese until melted.  Remove from the heat.  Add milk mixture to bowl with sour cream mixture and stir in spinach, stuffing mix, bread crumbs and tuna, and spinach; mix well.  (I added Italian seasonings now).

Drain noodles and stir into spinach mixture.  Transfer to a lightly oiled 9x13 baking dish (I used the PC deep dish baker and it fit perfectly).  Sprinkle with remaining cheese.

Cover and bake at 350* for 35 min., uncover and bake 5-10 min. longer until lightly browned.  (I baked at 425 for 20 min. and uncovered for 5).

For recipe as printed:

1 servings = 346 calories, 9 g fat, 2 g fiber, 24 g. protein.