• 6servings
  • 45minutes
  • 371calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups uncooked egg noodles

  2. 2 (6 ounce) cans tuna, drained

  3. 1/2 cup chopped celery

  4. 1/3 cup chopped green onions

  5. 1/3 cup sour cream

  6. 2 teaspoons prepared mustard

  7. 1/2 cup mayonnaise

  8. 1/2 teaspoon dried thyme

  9. 1/4 teaspoon salt

  10. 1 small zucchini, sliced

  11. 1 cup shredded Monterey Jack cheese

  12. 1 tomato, chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

  2. Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.

  3. In 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.

  4. Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.


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