Cheesy No-Bake Tuna Casserole (For One)
photo by Emily Elizabeth
- Ready In:
- 0.5 (3 ounce) can tuna (drained)
- 0.5 (14 1/2 ounce) can green beans (drained, or frozen broccoli, about 1 cup chopped or 1.5 cups of the big spears)
- 1⁄2 cup low fat cottage cheese
- 1 tablespoon part-skim shredded mozzarella cheese
- salt and pepper (to taste) (optional)
- Put all ingredients in a tupperware container and put in the refrigerator until you are ready to eat it.
- Microwave on high for 2 minutes, stir it up and enjoy!
- (Updated: If you substitute the frozen broccoli for the green beans, be sure to thaw it a bit first in the microwave and discard the resulting water to avoid it being too watery).
Questions & Replies
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I think the Big question for Emily is "drain or not drain" That is not mentioned in the recipe or instructions except if you use the broccoli. I made the recipe exactly with no substitutions. I did drain the green beans, but didn't drain the tuna. The flavor was good and it was extremely easy to make. It was too watery for my tastes. Next time I will drain both the green bean and the tuna. If I was going to add something to the recipe it would be mushrooms (tuna and mushrooms pair together well) and maybe some finely chopped red pepper to give the dish a little pop in color. Thanks Emily for posting your recipe.
Really good!! I made this for a quick lunch as I had all the ingredients on hand (I used broccoli) - I didn't really expect much, but the simple combination really is very tasty! I drained the excess water before stirring. For some reason the cheeses did glue everything together though (and I mean really sticky-glued!), so this was a bit difficult to eat - don't know if it was the particular brands I used or what, but it was nothing a knife couldn't solve! :-) A great recipe for a quick, healthy lunch, thank you very much for sharing!
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Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.