sea to sea casserole

Ingredients

• Servings: 6
• 8 ounces medium seashell pasta
• 1 (7 ounce) pouch tuna, drained
• 1 1/2 cups cottage cheese
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon dijon mustard
• 1/2 cup chopped pimento-stuffed green olives
• 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
• 1 green onion, chopped
• 1/4 cup white
• 2 cups shredded sharp cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the shell pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 13 minutes. drain well in a colander set in the sink.
• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart baking dish.
• lightly mix together the cooked shell pasta, tuna, cottage cheese, sour cream, mayonnaise, dijon mustard, olives, artichoke hearts, green onion, white , and cheddar cheese in the prepared casserole dish. cover with a lid or aluminum foil.
• bake in the preheated oven until bubbling, about 45 minutes; remove cover and bake until browned, about 15 more minutes.