Tuna Zucchini Casserole with Monterey Jack
Quick microwave tuna casserole layered with egg noodles, fresh zucchini, and melted Monterey Jack cheese. Ready in 45 minutes with tangy sour cream and Dijon mustard.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minThis lighter take on tuna casserole swaps heavy cream for tangy sour cream and sneaks in fresh zucchini slices for extra vegetables.
Dry mustard and thyme add unexpected depth, while Monterey Jack melts into gooey pockets throughout.
The microwave does all the work, steaming the zucchini until tender and heating everything through in just minutes.
Fresh tomatoes on top add a burst of bright acidity that cuts through the richness.
Kitchen Tips
- Use good quality chunk tuna packed in water and drain it thoroughly so the casserole doesn’t get watery
- Slice the zucchini into thin rounds (about ¼ inch) so they cook evenly in the microwave
- Let the casserole stand for the full 3 minutes after microwaving; this allows the heat to distribute and the sauce to thicken
- Cover tightly with microwave-safe plastic wrap or a lid to trap steam and cook the vegetables properly
Ingredients
Directions
Drain and Flake the Tuna and set it aside for later.
Cook the noodles according to the manufacturers instructions then drain and rinse in hot water.
Combine the noodles with the tuna, celery, and green onions.
Blend in the sour cream, mustard, miracle whip, thyme and salt. spoon half of the mixture into a buttered 2 quart casserole dish. top with half the zucchini, then add the rest of the mixture, and again, m add remainder of zucchini.
Cover the dish.
Microwave at high power for 6 to 8 minutes. Top the dish with the cheese and tomato.
Microwave at high power for 2 more minutes, and let stand for 3 minutes before serving.
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