Three Cheese Tuna Casserole
Three Cheese Tuna Casserole
| Ingredients: |
| 16 ounces (4 cups) Elbow Macaroni |
| 2 tablespoons margarine or butter |
| 1 medium onion, chopped |
| 2 cloves garlic, minced |
| 1 (8-ounces) container ricotta cheese |
| 2/3 cup milk |
| 1/2 cup (2 ounces) shredded Monterey Jack cheese |
| 1/4 cup grated Parmesan cheese |
| 1/2 teaspoon dill weed |
| 1/2 teaspoon mustard |
| Salt and Pepper to taste |
| 2 (6 1/2-ounces each) cans tuna fish, drained |
| 1 (10 ounce) package frozen peas, thawed |
| Directions Prepare elbow spaghetti according to package directions. In a large saucepan melt margarine, add onion and garlic and cook until tender. Add ricotta cheese and milk; stir until blended. Add Monterey Jack cheese, Parmesan cheese, dill weed, mustard, salt and pepper and stir until cheese melts. Stir in tuna fish and peas, heat through. Combine cheese mixture with elbow spaghetti in a large bowl. Serve immediately. Servings 6 |