Ann posted 7-13-98
Hearty Tuna Casserole
Preheat oven to 350F
Serves 4-6
2 cans (6 1/2 oz. each) chunk-style tuna.
6 oz. (3 cups) uncooked egg noodles
1/2 cup chopped celery
1/2 cup sliced green onions
1/2 to 2/3 cups dairy sour cream
2 t. mustard
1/2 cup mayonnaise
1/2 t. dried thyme leaves
1/4 to 1/2 t. salt
1 small zucchini, scrubbed, sliced
1 cup shredded Monterey Jack cheese
1 medium tomato, chopped
Tip: You may substitute canned, drained and flaked salmon for the tuna. You may add some chopped fressh parsley, dill, basil, or chives to the casserole.
Drain and flake the tuna. Set aside. Cook noodels according to package directions.
Drain and rinse in hot water. Combine noodles with the tuna, celery and green onions. Add the sour cream, mustard, mayonnaise, thyme and salt.
Spoon half the mixture in a buttered 2-quart casserole. Top with half the zucchini. Repeat. Top with cheese.
Bake at 350F--30 minutes or until hot and bubbly. Sprinkle with chopped tomato.