This is a family favorite. Growing up, my siblings and I looked forward to eating this on Fridays during Lent!
Ingredients
- elbow macaroni: 1 pack (8 ounce pack)
- tomato sauce: 2 cans (8 ounce cans)
- tuna: 2 cans (7 ounce cans, drained)
- cottage cheese: 1 container (8 ounce container)
- onion: 1 piece (minced)
- cream cheese: 1 pack (4 ounce pack, softened)
- sour cream: 0.25 cup
- salt: 1 tsp (optional)
- bread crumbs: 0.5 cup
- butter: 2 Tbsp (melted)
Metric Conversion
Stages of cooking
-
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.
-
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
-
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.
-
Bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.
