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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This tangy tuna bake is well received at potluck suppers, relates Ellen Proctor of Great Barrington, Massachusetts. I've made it with light sour cream and reduced-fat mayonnaise with equally good results. At home, I serve it with a salad and rolls for a quick dinner. Ingredients:
1-1/2 cups (12 ounces) sour cream |
1/2 cup mayonnaise |
1/2 cup milk |
1/4 cup grated parmesan cheese |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 cups cooked small pasta shells |
2 cups fresh broccoli florets |
1 can (12 ounces) tuna, drained and flaked |
1/2 cup chopped sweet red pepper |
1/2 cup sliced green onions |
Directions:
1. In a large bowl, combine the first seven ingredients; stir until smooth. Stir in the pasta, broccoli, tuna, red pepper and onions. transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly. Yield: 4-6 servings.
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