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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is the best tuna casserole I have ever eaten! From The Rest of the Best and More from The Best of Bridge series. Ingredients:
6 ounces broad egg noodles |
340 g chunk tuna, packed in water, drained and lightly flaked |
2 small celery ribs, chopped |
3 large green onions, finely chopped (white and light green parts) |
2/3 cup sour cream |
1/2 cup mayonnaise |
2 teaspoons mustard powder |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1 zucchini, thinly sliced |
2 ounces mozzarella cheese, shredded |
2 ounces cheddar cheese, shredded |
1 tomato, chopped |
fresh parsley, chopped (to taste) |
Directions:
1. Cook the noodles in a large pan of boiling, salted water on medium heat until almost tender, about 7 minutes.
2. Drain, rinse with hot water, and drain again.
3. Pour into a large bowl.
4. Add the tuna, celery, and onion to the bowl.
5. In a small bowl, stir together the sour cream, mayonnaise, mustard powder, thyme and salt.
6. Add to the larger bowl and mix gently.
7. Spoon half of the mixture into a greased 9 square baking pan or a 2-litre casserole dish.
8. Top with half of the zucchini (reserve the rest for another use.).
9. Top with the remaining noodle mixture.
10. Sprinkle the cheeses over the top.
11. Bake in a preheated 350 degree F oven 40 to 45 minutes or until the zucchini is tender and the cheese is golden.
12. Sprinkle the tomato and parsley over the top.
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