I have never liked fish. Did not like it as a child and still do not like it as an adult. The only exception to that is canned tuna fish. I really enjoy canned tuna fish and always have. That is as long as it is in a dish or mixed with Miracle Whip, pickle relish and a bit of hot sauce.
This dish is nice twist on the traditional lasagna. It still has the cheeses and lasagna noodles but instead of spaghetti sauce it is a combination of tuna and cream of mushroom soup. A great lasagna when you want something a little different than the traditional one.
Cheesy Tuna Lasagna
Ingredients:
- 1 medium yellow onion, chopped
- 2 tablespoons unsalted butter
- 12 ounces canned tuna, drained
- 10 3/4 ounce can cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 9 lasagna noodles, cooked and drained
- 1 1/2 cup cottage cheese
- 8 ounces mozzarella, sliced
- 1/4 cup grated Parmesan cheese
Directions:
- Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray.
- In a large saucepan melt the butter and sauté the onions until tender.
- Stir in the tuna, soup, milk, garlic powder, oregano and pepper until combined. Spread 3/4 cup into prepared pan.
- Place 3 lasagna noodles on top. Spread 3/4 cup tuna mixture on top of noodles followed by 3/4 cup cottage cheese and 1/3 of the mozzarella. Repeat the layers.
- Top with remaining noodles, tuna mixture and mozzarella. Sprinkle with Parmesan cheese.
- Bake uncovered for 25-30 minutes or until bubbly.
- Let stand for 10-15 minutes before serving.
Serves: 6
Calories: 454
Total Fat: 15g
Saturated: 7.3g
Polyunsaturated: 0.8g
Monounsaturated: 0g
Trans: 0g
Cholesterol: 62mg
Sodium: 790mg
Potassium: 324.5mg
Total Carbs: 41.1g
Dietary Fiber: 1.8g
Sugars: 5.6g
Protein: 40.7g
Vitamin A: 12.5%
Vitamin C: 0.8%
Calcium: 47%
Iron: 8.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home's Casserole Cookbook.
