TUNA CASSEROLE

Tuna Casserole image

I found this JAP orphan. It is summer-like in contrast to my soup based tuna casserole. The slices of zucchini and celery lighten it up! We liked it a lot and I would make it again, especially during the summer.

Provided by Patrice Manning

Time 45m

Number Of Ingredients 12

Ingredients

2 can(s) tuna, canned chunks, flaked and drained
6 oz egg noodles or 2 cups
1/2 c chopped celery
1/3 c green onions, sliced
2/3 c sour cream
2 tsp mustard
1/2 c mayonnaise
1/2 tsp thyme (i use 1/4 tsp as mine was ground thyme)
1/4 tsp salt, (i did not use salt)
1 small zucchini, sliced
1 c shredded monterey jack cheese/ cheddar
1 medium chopped tomato (optional)

Steps:

1. Drain and flake the tuna.
2. Set aside.
3. Cook noodles according to package directions.
4. Drain and rinse in hot water.
5. Combine noodles with the tuna, celery and green onions.
6. Blend in the sour cream, mustard, mayonnaise, thyme and salt.
7. Spoon half the mixture into a buttered 2 quart casserole.
8. Top with half the zucchini.
9. Repeat layers.
10. Top with cheese. (I used colby/jack)
11. Bake at 350 for 30 minutes or until hot and bubbly.
12. Sprinkle with the chopped tomato, optional.

*** Explore more Tuna Casserole Recipes »

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