This is a family favorite. Growing up, my siblings and I looked forward to eating this on Fridays during Lent!
Ingredients
- 1 package elbow macaroni , 8 ounce
- 2 cans tomato sauce , 8 ounce
- 2 cans tuna , 7 ounce
- 1 container cottage cheese , 8 ounce
- 1 onion , minced
- 1 package cream cheese , 4 ounce
- 0.25 cups sour cream
- 1 teaspoon salt , Optional
- 0.5 cups bread crumbs
- 2 tablespoons butter , melted
Instructions
-
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.
-
2
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
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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.
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4
Bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.
Nutrition Facts
Per serving
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