Cottage Tuna Noodle
Submitted by Arnie
A creamy tuna noodle casserole made with cottage cheese and sour cream, topped with grated romano. No canned soup needed. Bubbly and golden in just 20 minutes. Serves 6 to 8.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minForget the canned cream-of-whatever shortcut. This tuna noodle casserole builds its sauce from cottage cheese and sour cream, and the result is richer and more flavorful than anything from a can.
Cooked noodles get tossed with flaked tuna, chopped onion, and that tangy cottage cheese and sour cream base, then piled into a casserole dish.
A blanket of grated romano on top gets bubbly and golden brown in the oven, adding a sharp, salty bite that elevates the whole dish.
It’s the kind of reliable weeknight dinner that makes great leftovers the next day.
Pro Tips
- Drain the tuna well and break it into chunky flakes rather than mashing it for better texture throughout
- Cook the noodles just to al dente since they’ll continue softening in the oven
- Romano cheese has a sharper, nuttier bite than parmesan here, but either works in a pinch
Ingredients
Directions
Cook noodles according to package directions, until tender.
Drain.
Add onion, salt, pepper, cottage cheese, imitation sour cream, water, and tuna.
Mix well.
Pour into 1½ quart casserole dish.
Top with cheese.
Bake in 400 oven for 20 minutes or until bubbly.
Serve hot.
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