Hearty tuna noodle casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (6 1/2oz each) chunk-style |
| Tuna | ||
| 6 | ounces | (3 cups) uncooked egg |
| 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 | Small zucchini, scrubbed | |
| Sliced | ||
| 1 | cup | Shredded monterey jack |
| Cheese | ||
| 1 | Medium tomato; chopped | |
Directions
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