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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This isn't your Grandma's tuna casserole, but it is sure to please everybody in the family. Ingredients:
3 cups uncooked egg noodles |
2 (6 ounce) cans tuna, drained |
1/2 cup chopped celery |
1/3 cup chopped green onions |
1/3 cup sour cream |
2 teaspoons prepared mustard |
1/2 cup mayonnaise |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1 small zucchini, sliced |
1 cup shredded monterey jack cheese |
1 tomato, chopped |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
3. In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.
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