Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 2 cans (6 1/2 oz. each) chunck-style tuna.

  2. 3 cups uncooked egg noodles

  3. 1/2 cup chopped celery

  4. 1/2 cup sliced green onions

  5. 2/3 cups dairy sour cream

  6. 2 tbsp mustard

  7. 1/2 cup mayonnaise

  8. 1/2 tsp dried thyme leaves

  9. 1/4-1/2 tsp salt

  10. 1 small zucchini, scrubbed, sliced

  11. 1 cup shredded Monterey Jack cheese

  12. 1 medium tomato, chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. Drain and flake the tuna. Set aside.

  3. Cook noodels according to package directions. Drain and rinse in hot water.

  4. Combine noodles with the tuna, celery and green onions.

  5. Blend in the sour cream, mustars, mayonnaise, thyme and salt.

  6. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers.

  7. Top with the cheese.

  8. Bake at 350F for 30 minutes or until hot and bubbly.

  9. Sprinkle with the chopped tomato.

Comments

882,796
Send feedback