 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
From Light&Tasty magazine, this perks up Mom's traditional tuna casserole. It's sure to be comfort food for the whole family. Ingredients:
3 cups uncooked yolk-free wide egg noodles |
2 (6 ounce) cans tuna in water, drained and flaked |
1 cup zucchini, grated |
3/4 cup light sour cream |
1/2 cup celery, diced |
1/4 cup onion, chopped |
1/4 cup light mayonnaise |
2 teaspoons prepared mustard |
1/2 teaspoon dried thyme |
1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1 cup part-skim mozzarella cheese, grated, and mixed with |
1/2 cup cheddar cheese, grated |
1 medium tomato, chopped |
Directions:
1. Cook noodles according to package directions, drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme, oregano and salt; mix well. Spoon half into a 2 quart baking dish coated with nonstick cooking spray.
2. Sprinkle with half of the cheese mixture. Repeat layers. Top with tomato. cover and bake at 350*F. for 30-35 minutes. Uncover; bake 5 minutes longer. Yield: 6 servings.
|
|