Hearty tuna casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Chunky style tuna (6-1/2 oz each) |
| 6 | ounces | Uncooked egg noodles (3 cups) |
| ½ | cup | Chopped celery |
| ⅓ | cup | Sliced green onion |
| ½ | cup | Dairy sour cream |
| 2 | teaspoons | Mustard |
| ½ | cup | Mayonnaise |
| ½ | teaspoon | Dried thyme leaves |
| Salt to taste | ||
| 1 | small | Zucchini, scrubbed, sliced |
| 1 | cup | Shredded monterey Jack cheese |
| 1 | medium | Tomato, chopped |
Directions
Drain and flake the tuna. Cook the noodles. Drain and rinse with hot water. Combine noodles with the tuna, celery and green onions.
Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the noodle mixture into casserole dish. Arrange sliced zucchini slices over top. Spoon in remaining noodle mixture. Arrange zucchini over top. Cover with cheese. Bake at 350F for 30 minute or until hot and bubbly. Sprinkle with chopped tomato.
** MY NOTES ** I sprinkled the tomatoes on top of the top layer of zucchini before sprinkling the cheese over top. This also takes longer than half an hour at 350F. I tried it at 365F for 45 minutes, and the zucchini was still not cooked... maybe try thinner slices of zucchini next time, or a hotter oven for a longer time....
Origin: Recipe Card given to me by friend, Dianne Coates (received in mail as an incredible can't miss deal... 8-} ) Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-13-95