John Myers
Casserole: Tuna with Tomatoes
The perfect casserole: tuna with tomatoes recipe with a picture and simple step-by-step instructions.
- 200 g Small noodles e.g. croissants, fussili, spirelli
- 400 g Sieved tomatos
- 400 g Canned tuna
- 200 g Cottage cheese
- 2 piece Chopped onions
- 150 g Cream cheese double cream setting
- 150 g Cream / sour cream 30% fat
- Salt and pepper
- 4 tbsp Butter
- 120 g Breadcrumbs
- Bring salted water to a boil in a large saucepan. Cook the pasta until al dente according to the instructions on the packet. Stir every now and then to keep them from sticking together. Then drain in a colander.
- In the meantime, preheat the oven to 175 ° C and grease the baking dish with butter.
- Melt the butter in a pan and brown the breadcrumbs in it.
- Pour the tuna, tomato and cheese mixture into the baking dish and smooth it out. Now spread the butter and breadcrumbs mixture over it and put it in the oven.
- Bake the whole thing for about 40-45 minutes and then let it rest a little in the switched-off oven (it cooks a little longer).
- Place on the preheated plate and just enjoy. With a delicious glass of wine, of course.
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