Cottage Tuna Noodle
Yield
6 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
noodles
uncooked (4 cups cooked) |
|
| ¼ | cup |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
cottage cheese
|
*
|
| 8 | ounces |
sour cream
|
|
| ¼ | cup |
water
|
|
| 6 ½ | ounces |
tuna
|
|
| ¼ | cup |
romano cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
noodles
uncooked (4 cups cooked) |
|
| 59 | ml |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
cottage cheese
|
*
|
| 231.2 | ml/g |
sour cream
|
|
| 59 | ml |
water
|
|
| 187.9 | ml/g |
tuna
|
|
| 59 | ml |
romano cheese
grated |
*
|
Directions
Cook noodles according to package directions, until tender.
Drain.
Add onion, salt, pepper, cottage cheese, imitation sour cream, water, and tuna.
Mix well.
Pour into 1½ quart casserole dish.
Top with cheese.
Bake in 400 oven for 20 minutes or until bubbly.
Serve hot.
