Tangy Tomato Tuna Casserole

Ingredients

• 1 (8 ounce) package elbow macaroni
• 2 (8 ounce) cans tomato sauce
• 2 (7 ounce) cans tuna, drained
• 1 (8 ounce) container cottage cheese
• 1 onion, minced
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup sour cream
• 1 teaspoon salt (optional)
• 1/2 cup bread crumbs
• 2 tablespoons butter, melted

Directions

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.

Mix macaroni, tomato sauce, tuna, cottage cheese, onion, cream cheese, sour cream, and salt together in the prepared casserole dish. Stir bread crumbs and butter together in a bowl; spread over tuna mixture.

Bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.