This thick, gooey Spinach Tuna Casserole from Karla Hamrick of Wapakoneta, Ohio was a family favorite for years.

Ingredients:

• 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:

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. x 2-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. Yield: 8 servings.