Tuna Penne Casserole

It has been our practice not to eat meat every first Friday of the month. As I was trying to figure out what to make, something came up to my mind. We still had the left over tuna from the huge can that I opened the other day when I made tuna salad with potatoes. The only question was how do I do it. So I went to the store to buy few things of what I thought I would need for my recipe.

This recipe was absolutely conceived by my own crazy and hungry mind. I had no idea how it would turn out to be and I was not sure if I would like to eat it or not. In fact, I was so hesitant to serve it to hubby not ready to hear the negative feedback. I just put it on the table in a Pyrex dish while I was making another food. When he arrived from work, he saw it on the table. He smelled it and tried a penne that was sticking out in the corner without me knowing. When I caught him, he looked at me with a smile of a naughty kid. He said that he could not resist the temptation. So I immediately asked him , a little bit afraid of what he was going to say, if he liked it. Then, BOILA! He said that he would rate it five in the scale of five. I was flattered.

Here is the list of what you need if you want to try this recipe:

• 2 cups tuna
• 3 cups of Dreamfields Penne Rigate, cooked according to package instruction
  
• 1 and 1/2 cups Lucerne No Salt Cottage Cheese
• 1 tbsp Sour Cream
• 1 and 1/2 cups shredded Lucerne Swiss Cheese
• 1 tbsp Two Sisters Gourmet Outrageously Garlic
• 1/4 cup extra virgin olive oil
  

Here is how to do it:

• Prepare the oven up to 400º.
  
• Mix all the ingredients, except Swiss cheese, in a big bowl.
• Put the mixture in an 9 by 13 Pyrex dish and top it with the shredded Swiss cheese.
• Bake for 20 to 30 minutes or until the cheese on top are melted.
• Serve with your favorite veggies.

Have a nice meal!