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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This wonderful casserole was added to my recipe collection many years ago. The tuna and three-cheese blend wins over doubters who say they aren't fond of fish.Virginia Ferris, Lyons, Michigan Ingredients:
1 medium onion, chopped |
2 tablespoons butter |
1 can (12 ounces) tuna, drained and flaked |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup 2% milk |
1/2 teaspoon garlic salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
9 lasagna noodles, cooked and drained |
1-1/2 cups (12 ounces) 4% cottage cheese |
8 ounces sliced part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. In a large saucepan, saute onion in butter until tender. Stir in the tuna, soup, milk, garlic salt, oregano and pepper until combined. Spread 3/4 cupful into a greased 11-in. x 7-in. baking dish.
2. Layer with three noodles (trimming if necessary), 3/4 cup tuna mixture, half of the cottage cheese and a third of the mozzarella cheese. Repeat layers. Top with remaining noodles, tuna mixture and mozzarella cheese. Sprinkle with Parmesan cheese.
3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving. Yield: 6-8 servings.
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