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    Pasta and Tuna Casserole

    Source of Recipe

    8-ounce package linguine, vermicelli, spaghetti, or other thin pasta
    1 teaspoon acceptable vegetable oil
    1 small onion, chopped
    1 clove garlic, minced, or 1/2 teaspoon bottled minced garlic
    2 6 1/2-ounce cans tuna in spring water, drained and rinsed
    1/2 cup finely chopped carrot
    1/3 cup finely chopped green bell pepper
    1/4 cup finely chopped fresh parsley
    1/4 teaspoon paprika, or to taste
    1 cup nonfat or low-fat cottage cheese
    1/2 cup nonfat or low-fat sour cream
    1/2 cup plain nonfat or low-fat yogurt
    Vegetable oil spray
    1/2 cup plain bread crumbs, toasted
    1/4 cup grated or shredded Parmesan cheese (about 1 ounce)

    Cook pasta according to package directions, omitting salt and oil. Drain.
    Meanwhile, preheat oven to 350.
    Pour oil into a nonstick skillet over medium-high heat. Add onion and garlic and saute, stirring often, until onion is translucent, 2 to 3 minutes. Transfer onion and garlic to a large bowl.
    Add tuna, carrot, bell pepper, parsley, and paprika to onion/garlic mixture and stir to combine. Set aside.
    In a small bowl, blend cottage cheese, sour cream, and yogurt. Stir cottage cheese mixture and pasta into tuna mixture.
    Spray a 9 x 11 x 2-inch casserole dish with vegetable oil spray. Pour tuna mixture into casserole dish.
    In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over casserole.
    Bake casserole for 30 to 45 minutes, or until top is lightly browned.

    serves 6

    Calories 332
    Protein 29g
    Carbohydrate 44g
    Total Fat 4g
    Saturated Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 20mg
    Sodium 351mg




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