Hearty Tuna Noodle Casserole

Recipe Ingredients

2		Chunk-style - (6 1/2oz each)
		Tuna
6 oz	170g	Uncooked egg - (3 cups)
		Noodles
1/2 cup	55g / 1.9oz	Chopped celery
1/3 cup	20g / 0.7oz	Sliced green onions
1/2 cup	118ml	Dairy sour cream - (to 2/3c)
2 teaspoons	10ml	Mustard
1/2 cup	118ml	Mayonnaise
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 teaspoon	1.3ml	Salt - (to 1/2t)
1 teaspoon	5ml	Zucchini - scrubbed (small)
		Sliced
1 cup	237ml	Shredded monterey jack
		Cheese
1		Tomato - chopped (medium)

Recipe Instructions

Preparation: Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers. Top with the cheese. Bake at 350F for 30 minutes or until hot and bubbly. Sprinkle with the chopped tomato.

Tips: You may substitute canned, drained and flaked salmon for the tuna. You may wish to add some chopped fresh parsley, dill, basil or chives to the casserole.

Source:
Great American Recipes, Group 4, Card 43

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