Tuna Casserole

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Tuna Casserole is a popular brunch recipe that you will be asked for over and over again. Give this winning dish a try and you will see for yourself. Please read the entire recipe before you begin.

Ingredients:

• 1 bag of egg noodles, medium (12 oz.), cooked according to package directions
• 2 tbsp. oil
• 1 large onion, chopped
• 1 large green pepper, diced
• 3 medium stalks of celery, chopped
• 3 cloves of garlic, finely chopped or 1/5 tsp. minced garlic
• 2 tins of flaked white tuna (approx. 6 oz. each), drained
• 1 1/2 cups plain yogurt or sour cream
• 1 cup lowfat ricotta cheese
• 1 1/2 cups Quark cheese (or old-fashioned, smooth cottage cheese)
• 2 cups grated part-skim Mozzarella or your favorite variety, sharper-tasting, if desired
• 1 tbsp. chopped dill
• 2 tsp. dried oregano
• 3 tsp. salt, or adjust to taste
• 1 tsp. pepper
• Topping: mix 1 cup bread crumbs with 1 tbsp. butter or margarine

Prepare the noodles and set aside.

Heat oil in large frypan at medium high and saute onions for a minute or two. Reduce heat to medium. Add green pepper, celery and garlic, stirring for 4-5 minutes until vegetables are tender, but not brown.

In a large bowl, begin to assemble all ingredients. Add noodles and vegetable mixture to the bowl and stir. One by one, add the rest of the ingredients, except for the topping, blending well after each addition. Once you have mixed in all ingredients, taste a bit - add more seasonings if desired.

Transfer mixture to prepared casserole dish. Sprinkle Topping over surface of casserole.

Bake for 50-60 minutes. Casserole will be golden brown, your house will smell delicious and the breadcrumb topping will be toasty.

Serve hot, warm or cold.

Tuna Casserole leftovers make a great lunch for the next day.

Serves: a crowd

Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

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