Creamy Spinach Tuna Casserole (Light & Tasty magazine)

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 + 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 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; 7 WW points