Hearty Tuna Casserole
This isn't your Grandma's tuna casserole, but it is sure to please everybody in the family.
- Serves: 6 persons
- 3cups uncooked egg noodles
- 2(5 ounce) cans tuna, drained
- ½cup chopped celery
- ⅓cup chopped green onions
- ⅓cup sour cream
- 2teaspoons prepared mustard
- ½cup mayonnaise
- ½teaspoon dried thyme
- ¼teaspoon salt
- 1small zucchini, sliced
- 1cup shredded Monterey Jack cheese
- 1tomato, chopped
Step 1Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Step 2Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
Step 3In 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.
Step 4Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.