Tangy Tomato Tuna Casserole Recipe

Tangy Tomato Tuna Casserole Recipe

  • 1 (8 ounce) package elbow macaroni
  • 2 (8 ounce) cans tomato sauce
  • 2 (7 ounce) cans tuna, drained
  • 1 (8 ounce) container cottage cheese
  • 1 onion, minced
  • 1 (4 ounce) package cream cheese, softened
  • 1/4 cup sour cream
  • 1 teaspoon salt (optional)
  • 1/2 cup bread crumbs
  • 2 tablespoons butter, melted
  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.
  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.
  4. Bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.
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