Yield: 4 servings
Measure | Ingredient |
---|---|
3 cups | Rotini pasta |
13 ounces | Chunky tuna, drained [2x6-1/2oz cans) |
½ cup | Celery, chopped |
2 \N | Green onions, sliced |
⅔ cup | Light sour cream |
½ cup | Light mayonnaise |
2 teaspoons | Dijon mustard |
½ teaspoon | Dried thyme |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
1 small | Zucchini, thinly sliced |
1 \N | Tomato, sliced |
1 cup | Monterey Jack, shredded |
In large pot of boiling salted water, cook rotini for about 8 minutes or until tender but firm; drain and rinse.
In large bowl, flake tuna; add pasta, celery and green onions. Stir in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased 8-cup casserole.
Layer zucchini over top. Top with remaining tuna mixture. Arrange tomato slices over top; sprinkle with cheese.
Bake in 350F 180C oven for 30 minutes or until hot and bubbly. Source: Canadian Living magazine [Jul 95] Originator: Lise Lapointe, Coaticook, Quebec, Canada
Per Serving: about 550 calories, 37 g protein, 27 g fat, 39 g carbohydrate [-=PAM=-] PA_Meadows@...