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Tuna Linguine Casserole

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Ingredients
  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)
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tuna

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