Title: Hearty Tuna Casserole
Categories: Fish Main
Yield: 6 Servings
| 2 | cn | (6-1/2 oz each) chunk-style |
| | | Tuna |
| 3 | c | Uncooked egg noodles |
| 1/2 | c | Chopped celery |
| 1/2 | c | Sliced green onions |
| 1/2 | c | Dairy sour crean |
| 2 | ts | Mustard |
| 1/2 | c | Mayonnaise |
| 1/2 | ts | Dried thyme leaves |
| 1/4 | ts | Salt |
| 1 | sm | Zucchini, scrubbed, sliced |
| 1 | c | Shredded MontereyJack Cheese |
| 1 | md | Tomato, chopped |
1) Drain and flake the tuna. Set aside. 2) Cook noodles according to
package directions. Drain and rinse in hot water. 3) Combine noodles with
the tuna, celery and green onions. 4) Blend in the sour cream, mustard,
mayonnaise, thyme and salt. 5) Spoon half the mixture into a buttered
two-quart casserole. Top with half the zucchini. Repeat layers. 6) Top
with the cheese. 7) Bake at 350 degrees for 30 minutes or until hot and
bubbly. 8) Sprinkle with the chopped tomato.