DOWN-HOME TUNA CASSEROLE

Down-Home Tuna Casserole image

Provided by Irmgard

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

6 ounces broad egg noodles
340 g chunk tuna, packed in water, drained and lightly flaked
2 small celery ribs, chopped
3 large green onions, finely chopped (white and light green parts)
2/3 cup sour cream
1/2 cup mayonnaise
2 teaspoons mustard powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 zucchini, thinly sliced
2 ounces mozzarella cheese, shredded
2 ounces cheddar cheese, shredded
1 tomatoes, chopped
fresh parsley, chopped (to taste)

Steps:

Cook the noodles in a large pan of boiling, salted water on medium heat until almost tender, about 7 minutes.
Drain, rinse with hot water, and drain again.
Pour into a large bowl.
Add the tuna, celery, and onion to the bowl.
In a small bowl, stir together the sour cream, mayonnaise, mustard powder, thyme and salt.
Add to the larger bowl and mix gently.
Spoon half of the mixture into a greased 9" square baking pan or a 2-litre casserole dish.
Top with half of the zucchini (reserve the rest for another use.).
Top with the remaining noodle mixture.
Sprinkle the cheeses over the top.
Bake in a preheated 350 degree F oven 40 to 45 minutes or until the zucchini is tender and the cheese is golden.
Sprinkle the tomato and parsley over the top.