Home recipes: hearty tuna casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Rotini pasta |
| 13 | ounces | Chunky tuna, drained [2x6-1/2oz cans) |
| ½ | cup | Celery, chopped |
| 2 | 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 | Tomato, sliced | |
| 1 | cup | Monterey Jack, shredded |
Directions
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@...