Yield: 6 servings
Measure | Ingredient |
---|---|
2 cans | (6 1/2oz each) chunk-style |
\N \N | Tuna |
6 ounces | (3 cups) uncooked egg |
\N \N | Noodles |
½ cup | Chopped celery |
⅓ cup | Sliced green onions |
½ cup | (to 2/3c) dairy sour cream |
2 teaspoons | Mustard |
½ cup | Mayonnaise |
½ teaspoon | Dried thyme leaves |
¼ teaspoon | (to 1/2t) salt |
1 \N | Small zucchini, scrubbed |
\N \N | Sliced |
1 cup | Shredded monterey jack |
\N \N | Cheese |
1 \N | Medium tomato; chopped |
Preparation: Drain and flake the tuna. Set aside. Cook noodles according to package dire Top with half the zucchini. Repeat layers. Top with the cheese. Bake at 350
Tips: You may substitute canned, drained and flaked salmon for the tuna.
You may
Source: Great American Recipes, Group 4, Card 43