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Ingredients
1 Cup sour cream
1 Cup cottage cheese
2 tablespoons Dijon mustard
1/4 Cup ranch dressing or mayonnaise
1 Cup milk
2 Cans flaked tuna in water
1 Pound wide egg noodles, cooked
1 Pound corn, canned or frozen
Instructions
Heat the oven to 350�F. In a medium bowl, beat together the sour cream, cottage cheese, mustard, dressing or mayonnaise, milk, tuna with canning water. Place the noodles in a buttered 9� x 13� inch pan. Pour the corn and the sauce mixture over and toss to combine. Bake for 30 minutes. Serve hot or at room temperature.