- 1 (8 ounce) package elbow macaroni
- 2 (8 ounce) cans tomato sauce
- 2 (7 ounce) cans tuna, drained
- 1 (8 ounce) container cottage cheese
- 1 onion, minced
- 1 (4 ounce) package cream cheese, softened
- 1/4 cup sour cream
- 1 teaspoon salt (optional)
- 1/2 cup bread crumbs
- 2 tablespoons butter, melted
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
- Mix macaroni, tomato sauce, tuna, cottage cheese, onion, cream cheese, sour cream, and salt together in the prepared casserole dish. Stir bread crumbs and butter together in a bowl; spread over tuna mixture.
- Bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.
05/02/2018
recipepes.com
Tangy Tomato Tuna Casserole, recipe
PT15M
PT1H
5
455 calories
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