It doesn't sound like much, but for some reason, the tuna casserole I made last night really hit the spot. It was quick, easy and actually somewhat healthy. I believe the reason for this success lies in one ingredient: ricotta cheese. It's not normally in my tuna casserole, but I didn't have milk, or cream cheese or more than a dollop of sour cream, so ricotta was the only thing left. It imparted a sort of creamy texture, and added some heft to the dish, which was welcome on a cooler night.
Tuna Ricotta Casserole
1/2 bag No Yolks egg noodles
2 cans solid white albacore tuna in water (do not drain)
1 can fat free cream of chicken soup
3/4 cup part-skim ricotta cheese
1/2 cup low fat sour cream
3/4 cup frozen peas
1 T. Cavendar's all purpose Greek seasoning
1/2 t. kosher salt
cracked black pepper
1 cup shredded cheddar cheese
1/4 cup seasoned bread crumbs
Preheat oven to 350. Boil six cups water, and cook egg noodles until al dente, about 6 minutes.
While those are cooking, whisk together the cream soup, ricotta cheese and sour cream. Add in the tuna, undrained, the peas and seasoning.
Drain the noodles, and add the soup mixture. Pour into a greased baking pan. Mix the cheese and bread crumbs, and top dish with the cheese mixture.
Bake at 350 for about 25 minutes. Serve warm!