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Weeknight Baked Noodles
Ingredients for Weeknight Baked Noodles 2 cups no-yolk egg noodles 1 tablespoon olive oil 1 medium yellow onion, chopped (about 1 cup) 1/4 cup chopped green onions 2 cups peeled, seeded plum tomatoes 1 teaspoon dried basil 1/4 teaspoon salt 1 cup low-fat cottage cheese 1/4 cup reduced-fat mayonnaise 1 can (6 1/2 ounces) water-packed tuna, drained and flaked 1/4 teaspoon freshly ground black pepper 1/4 cup grated Parmesan cheese
1. Preheat oven to 425. Cook noodles according to package directions. Drain in a colander.
2. While noodles are cooking, in a large skillet, heat oil over medium-high heat. Add yellow onion and green onions; cook, stirring, until tender, about 5 minutes. Stir in tomatoes, basil, and salt. Cook, stirring occasionally until tomatoes soften, about 15 minutes. Remove from heat; cool slightly.
3. In a large bowl, combine cottage cheese and mayonnaise. Mix well. Stir in noodles, tomato mixture, tuna, and pepper. Mix well.
4. Spoon tuna-noodle mixture into a 1 and 1/2-quart casserole dish. Sprinkle Parmesan on top. Bake casserole until top is golden brown, about 15 to 20 minutes. Serve immediately. Nutrition per serving 215 calories 22 grams carbohydrates 17 grams protein 469 mg sodium 7 grams fat 25 mg cholesterol
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