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Ingredients Jump to Instructions ↓

  1. 2 Chunk-style - (6 1/2oz each)

  2. Tuna

  3. 6 oz 170g Uncooked egg - (3 cups)

  4. Noodles

  5. 1/2 cup 55g / 1.9oz Chopped celery

  6. 1/3 cup 20g / 0.7oz Sliced green onions

  7. 1/2 cup 118ml Dairy sour cream - (to 2/3c)

  8. 2 teaspoons 10ml Mustard

  9. 1/2 cup 118ml Mayonnaise

  10. 1/2 teaspoon 2 1/2ml Dried thyme leaves

  11. 1/4 teaspoon 1 1/3ml Salt - (to 1/2t)

  12. 1 teaspoon 5ml Zucchini - scrubbed (small)

  13. 1 cup 237ml Shredded monterey jack

  14. Cheese

  15. 1 Tomato - chopped (medium)

Instructions Jump to Ingredients ↑

  1. Preparation: Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers. Top with the cheese. Bake at 350F for 30 minutes or until hot and bubbly. Sprinkle with the chopped tomato.

  2. Tips: You may substitute canned, drained and flaked salmon for the tuna. You may wish to add some chopped fresh parsley, dill, basil or chives to the casserole.

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