Name: Tangy Tomato Tuna Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Elbow macaroni - 1 (8 ounce) package; Tomato sauce - 2 (8 ounce) cans; Tuna, drained - 2 (7 ounce) cans; Cottage cheese - 1 (8 ounce) container; Onion, minced - 1; Cream cheese, softened - 1 (4 ounce) package; Sour cream - ¼ cup; Salt (Optional) - 1 teaspoon; Bread crumbs - ½ cup; Butter, melted - 2 tablespoons

Ingredients for - Tangy Tomato Tuna Casserole

1. Elbow macaroni 1 (8 ounce) package

2. Tomato sauce 2 (8 ounce) cans

3. Tuna, drained 2 (7 ounce) cans

4. Cottage cheese 1 (8 ounce) container

5. Onion, minced 1

6. Cream cheese, softened 1 (4 ounce) package

7. Sour cream ¼ cup

8. Salt (Optional) 1 teaspoon

9. Bread crumbs ½ cup

10. Butter, melted 2 tablespoons

How to cook deliciously - Tangy Tomato Tuna Casserole

1 . Stage

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.

2 . Stage

Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.

3 . Stage

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.

4 . Stage

Bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.