Easiest Ever Tuna Casserole

6 oz. uncooked spiral or elbow macaroni (rotini works well too)

1 egg

1/2 tsp. salt

1/2 tsp. dry mustard

1/4 tsp. pepper

8 oz. low-fat cottage cheese (1 cup)

1/2 c. dairy sour cream (can use fat free)

1/2 c. low-fat milk

1 c. shredded Cheddar cheese (4 oz.)

1 can tuna (6 3/4 oz.), drained

Preheat oven to 350. Cook macaroni in salted boiling water until al dente or just tender to the bite (5-7 minutes). Drain and rinse with hot water. Drain well then place in 2 qt. casserole dish with a lid. In medium bowl beat egg with salt, mustard, and pepper. Stir in cottage cheese, sour cream, milk, and 1/2 of cheese. Stir egg mixture into cooked macaroni. Break tuna into chunks and stir into macaroni mixture. Cover and bake 45 minutes. Remove cover, sprinkle on remainder of grated cheese, and bake uncovered for 10 minutes longer. Microwave option: Cover and cook for 7-10 minutes in the microwave.

Steph's Comments: I got this recipe from my Grandma. It's a very not-tuna-y tuna casserole. And, surprisingly, the cottage cheese and dry mustard are both VERY yummy in it (I was skeptical about those ingredients!). I was pleasantly surprised how good this was when I made it the first time, and it's now become a regular for me.