Hearty Tuna Casserole
An easy to make hearty colorful tuna casserole that's topped with zucchini and tomatoes.
Yield
4 servingsPrep
20 minCook
30 hrsReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna, canned
chunk style |
|
| 6 | ounces |
egg noodles
uncooked |
|
| ½ | cup |
celery
chopped |
|
| ⅓ | cup |
scallions, spring or green onions
sliced |
|
| ⅔ | cup |
sour cream
|
|
| 2 | teaspoons |
prepared mustard
|
|
| ½ | cup |
mayonnaise
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | small |
zucchini
sliced |
|
| 1 | cup |
monterey jack cheese
shredded |
|
| 1 | medium |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna, canned
chunk style |
|
| 173.4 | ml/g |
egg noodles
uncooked |
|
| 118 | ml |
celery
chopped |
|
| 79 | ml |
scallions, spring or green onions
sliced |
|
| 158 | ml |
sour cream
|
|
| 1E+1 | ml |
prepared mustard
|
|
| 118 | ml |
mayonnaise
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
salt
|
|
| 1 | small |
zucchini
sliced |
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 1 | medium |
tomatoes
chopped |
|
Directions
Drain and flake the tuna. Set aside.
Cook noodles according to package directions. Drain and rinse in hot water.
Combine noodles with the tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2 qt. casserole. Top with half the zucchini.
Repeat layers. Top with cheese.
Bake at 350℉ (180℃) for 30 minutes or until hot and bubbly.
Sprinkle with the chopped tomato.
**Salmon may be used.
