12 ounces pasta, Bow-tie, boiled
1 cup lowfat cottage cheese
10 3/4 ounces Campbell's condensed cream of mushroom soup, 1 can (no water)
18 1/2 ounces New England clam chowder, 1 can
2 tablespoons Worcestershire Sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 ounces cheddar cheese, grated
3 cans tuna packed in water, remove water
1 1/2 cups breadcrumbs

Pre heat oven to 350*. Boil pasta according to package. Drain pasta and tuna. In a large mixing bowl, combine all ingredients except bread crumbs and mix well. Pour contents of mixing bowl into greased 9X13 pyrex baking dish. Sprinkle bread crumbs over top. Place in oven on middle rack. Cook for 30-40 minutes.

Note: We love to kick it up a notch and pour a little of our favorite hot sauce on our individual servings.
Tuna Noodle Casserole
Servings: 7
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Author: Chef Allan Arkin
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