This recipe was created when I tried searching for a toddler friendly tuna casserole and didn't have all of the ingredients for any one recipe, so I took bits and pieces from a few and came up with a pretty good concoction if you ask me. To be honest I was quite put off by the ingredients and assumed it would be good for the little one's but not for me. Wrong! My husband and I both ended up eating it and I plan on making it more often for the whole family. If you're like me and can't imagine eating cottage cheese in a tuna casserole and can't seem to convince yourself to try it, be sure your little one's do! A & S gobbled it up and kept wanting more, I've never seen them eat a casserole so eagerly.
8oz. Egg Noodles ((any pasta will do))
1 Tbsp. Olive Oil
1/2 tsp. Onion Powder
1/2 Mixed Bell Peppers ((I used frozen))
1/2 c. Peas (( I used cooked frozen peas that I had leftover))
1 can of Tuna ((in water))
1/2 c. Sour Cream
1/2 c. Cottage Cheese
1/2 c. Shredded Cheddar Cheese
1 tsp. Dijon Mustard
1 tsp. Worcestershire Sauce
Grated Parmesan Cheese
Italian Bread Crumbs
1.) Preheat oven to 350°
2.) Cook pasta according to directions on package & drain.
3.) While the pasta is cooking, heat olive oil in pan and saute bell peppers until tender. Season with onion powder.
4.) Return the pasta to pot and add all ingredients, stir until mixed.
5.) Spread into an 8x8 casserole dish.
6.) Top with Parmesan cheese, Italian bread crumbs and paprika to flavor.
7.)Bake at 350° for 12-15 minutes.