Tuna Casserole with Elbow Macaroni

Ingredients

• 12 oz small gluten free pasta
• 3 cans tuna, drained
• 1 cup chopped celery
• 3 cups cottage cheese
• 1/2 cup milk
• 1 egg
• 2 Tablespoons dried minced onion
• 3 Tablespoons dill pickle seasoning (see note)
• 1 cup shredded cheddar cheese
• 6 oz crushed dill pickle potato chips.

Instructions

1. 1

   Preheat oven to 400F. Boil pasta according to...: Preheat oven to 400F. Boil pasta according to package directions, remove from boiling water about a minute or so sooner, so it’s more al dente.

2. 2

   Meanwhile, grease a 9x13 baking dish. Empty the...: Meanwhile, grease a 9x13 baking dish. Empty the tuna into the dish and break it into small bits with a fork. Add the chopped celery.

3. 3

   Blend the cottage cheese, egg, minced onion, and...: Blend the cottage cheese, egg, minced onion, and pickle seasoning in a blender.

4. 4

   Add the cooked pasta to the baking dish...: Add the cooked pasta to the baking dish and pour the cottage cheese mixture over the top. Add the cheddar cheese. Use a large spoon or spatula to mix everything together.

5. 5

   Sprinkle the crushed potato chips over the top...: Sprinkle the crushed potato chips over the top and bake for 25-30 minutes until the sides are bubbly and the center is hot. If the chips start to get dark, cover the pan lightly with a piece of foil.

6. 6

   Serve immediately.