Tuna Linguine Casserole Recipe
Ingredients
| 1 8-ounce package linguine, vermicelli, spaghetti or other thin noodles | ||
| 1 teaspoon acceptable vegetable oil | ||
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 2 6 1/2-ounce cans tuna, in spring water, drained and rinsed | ||
| Green bell pepper | 1/3 Cup (16 tbs), finley chopped | |
| Carrots | 1/2 Cup (16 tbs), finely chopped | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Paprika | 1/4 Teaspoon | |
| Lowfat sour cream | 1/2 Cup (16 tbs) | |
| 1 cup lowfat cottage cheese | ||
| 1/2 cup plain nonfat yogurt | ||
| Bread crumbs | 1/2 Cup (16 tbs), toasted | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Cook noodles according to directions on package, omitting salt.
Rinse and drain.
Preheat oven to 350° F.
In nonstick skillet, heat oil over medium-high heat; saute onion and garlic until onion is transparent, 2 to 3 minutes, stirring frequently.
In a large bowl, combine sauteed onion and garlic with tuna, green pepper, carrots, parsley and paprika; set aside.
In a small bowl, blend together sour cream, cottage cheese and yogurt; add to tuna mixture along with noodles.
Pour into a 9 x 11 x 2-inch casserole.
Combine bread crumbs and Parmesan cheese and sprinkle over top of casserole.
Bake 30 to 45 minutes, or until top is lightly browned.
Rinse and drain.
Preheat oven to 350° F.
In nonstick skillet, heat oil over medium-high heat; saute onion and garlic until onion is transparent, 2 to 3 minutes, stirring frequently.
In a large bowl, combine sauteed onion and garlic with tuna, green pepper, carrots, parsley and paprika; set aside.
In a small bowl, blend together sour cream, cottage cheese and yogurt; add to tuna mixture along with noodles.
Pour into a 9 x 11 x 2-inch casserole.
Combine bread crumbs and Parmesan cheese and sprinkle over top of casserole.
Bake 30 to 45 minutes, or until top is lightly browned.
Chef
