Tuna Linguine Casserole
|Linguine/Vermicelli / spaghetti / other thin noodles||8 Ounce (1 Package)|
|Vegetable oil||1 Teaspoon (Acceptable)|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tuna in spring water||13 Ounce, drained, rinsed (2 Cans, 6 1/2 Ounce Each)|
|Finely chopped green bell pepper||1⁄3 Cup (5.33 tbs)|
|Finely chopped carrots||1⁄2 Cup (8 tbs)|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Paprika/Or to taste||1⁄4 Teaspoon|
|Lowfat sour cream||1⁄2 Cup (8 tbs)|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs), toasted|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook noodles according to directions on package, omitting salt.
Rinse and drain.
Preheat oven to 350Â° 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.