Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Tangy Tomato Tuna Casserole

4

0 min

Tangy Tomato Tuna Casserole

Tangy Tomato Tuna Casserole Photo 1

Time

0 min

Serving

6 persons

Calories

434

Rating

4.00★ (10)

Cuisine

Author: Victoria Buriak
This is a family favorite. Growing up, my siblings and I looked forward to eating this on Fridays during Lent!

Ingredients

  • elbow macaroni: 1 pack (8 ounce pack)
  • tomato sauce: 2 cans (8 ounce cans)
  • tuna: 2 cans (7 ounce cans, drained)
  • cottage cheese: 1 container (8 ounce container)
  • onion: 1 piece (minced)
  • cream cheese: 1 pack (4 ounce pack, softened)
  • sour cream: 0.25 cup
  • salt: 1 tsp (optional)
  • bread crumbs: 0.5 cup
  • butter: 2 Tbsp (melted)

Metric Conversion

Stages of cooking

Tangy Tomato Tuna Casserole Photo 21
Tangy Tomato Tuna Casserole Photo 32
Tangy Tomato Tuna Casserole Photo 43
Tangy Tomato Tuna Casserole Photo 54
  1. 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.
    Tangy Tomato Tuna Casserole Photo 2
  2. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
    Tangy Tomato Tuna Casserole Photo 3
  3. 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.
    Tangy Tomato Tuna Casserole Photo 4
  4. Bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.
    Tangy Tomato Tuna Casserole Photo 5

How did you like this article?

You may also like