Title: Hearty Tuna Noodle Casserole
Categories: Seafood Pasta Entree Casserole
Yield: 6 Servings

2	cn	(6 1/2oz each) chunk-style
		Tuna
6	oz	(3 cups) uncooked Egg
		Noodles
1/2	c	Chopped celery
1/3	c	Sliced green onions
1/2	c	(to 2/3c) Dairy sour cream
2	ts	Mustard
1/2	c	Mayonnaise
1/2	ts	Dried thyme leaves
1/4	ts	(to 1/2t) salt
1		Small zucchini, scrubbed,
		Sliced
1	c	Shredded Monterey Jack
		Cheese
1		Medium tomato, chopped

Preparation: Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers. Top with the cheese. Bake at 350F for 30 minutes or until hot and bubbly. Sprinkle with the chopped tomato.

Tips: You may substitute canned, drained and flaked salmon for the tuna. You may wish to add some chopped fresh parsley, dill, basil or chives to the casserole.

Source: Great American Recipes, Group 4, Card 43

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