VEGGIE-TUNA NOODLE CASSEROLE

Veggie-Tuna Noodle Casserole image

Add two zucchinis and you have a healthier version of a traditional tuna noodle casserole. The fresh basil and tomatoes offer a flavorful twist. -Heidi Farnworth, Riverton, Utah

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

3 cups uncooked egg noodles
2 medium zucchini, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 celery rib, chopped
1 garlic clove, minced
2 cans (5 ounces each) tuna, drained and flaked
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
4 green onions, thinly sliced
2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese
1 medium tomato, chopped
2 tablespoons minced fresh basil

Steps:

Cook noodles according to package directions. Meanwhile, in a large skillet, saute zucchini in 1 teaspoon oil until crisp-tender; remove from skillet and set aside. , In the same pan, saute celery in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. , Drain noodles; place in a large bowl. Stir in the tuna, sour cream, mayonnaise, green onions, mustard, thyme, salt, pepper and celery mixture., Spoon half of the noodle mixture into a greased 11x7-in. baking dish; top with half of the zucchini. Repeat layers. , Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Combine tomato and basil; sprinkle over casserole.

Nutrition Facts : Calories 327 calories, Fat 17g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 591mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.