Cheesy Tuna and Green Bean Casserole

Mmmmmm Tuna Noodle Casserole. One of those foods that always brings back fond childhood memories. Taking a traditional Tuna Casserole and exchanging the peas that my family would sometimes put in it with green beans and adding some delicious cheese makes this casserole a wonderful dinner meal.

This can either be eaten by itself as the full meal or feel free to make a side dish to go with it! And another great thing about this dish is that the leftovers make for a tasty lunch! Enjoy!

• 9" x 5" Baking dish, or another dish of your choice
• 1 Tbsp Minced Garlic
• 6 ounces pasta (I used Fusilli pasta)
• 1/4 cup Diced Onion
• 10 3/4 ounce can Campbell's Cheddar Cheese Soup
• 14.5 ounce can French Style Green Beans (drained)
• 5 ounce Canned Tuna (drained)
• 1/2 cup French Fried Onions (I used cheddar cheese flavor)
• 1/2 cup Shredded Cheddar Cheese
• 1/3 cup Milk
• 1/2 cup Cottage Cheese
• 1/4 cup Chopped Green Onion (1 stalk)
• 1 tsp Old Bay Seasoning
• 1/4 tsp Thyme
• 1/4 tsp Ground Sage
• 1/2 tsp Black Pepper

Step 1: Preheat oven to 350 degrees fahrenheit. While oven is heating, cook your pasta. Once cooked, drain and set aside. Tip: To help prevent the noodles from sticking together, add a little butter while the noodles are warm and stir until it dissolves.

Step 2: Combine the diced onion, minced garlic, 1/8 of the green onions (set the other 1/8 aside for now), cheese soup, milk, Old Bay, thyme, sage, and black pepper in a pot and cook over medium heat. Stir until concoction becomes smooth. Remove from heat, add in the cottage cheese, stir, and then set aside.

Step 3: Grease baking dish and add in the pasta. Place green beans and then tuna on top of the pasta, and then cover with the cheese concoction. Mix a bit in the dish, but you don't have to mix it a lot, just to get some of the cheese down to the bottom.

Step 4: Cover dish with the shredded cheese, french fried onions, and the remaining green onions. Cover with aluminum and bake for 25 minutes. Then remove the aluminum and back for another 5 minutes, or until the shredded cheese starts to melt. Enjoy!

Yield: 4-6 servings, depending on your portions.