Layered Tuna Casserole

Sharon Whitley

By
@aggiemom20002000

The fresh zucchini and tomatoes are a taste addition to this casserole. My husband was not a fan of tuna casserole until I found this recipe.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

3 c
uncooked wide egg noodles
2 can(s)
(6 1/2 oz) tuna, drained,flaked
1 can(s)
(8oz) sliced water chestnuts, drained
1/2 c
celery
1/3 c
chopped green onions
1/2 c
mayonnaise
1/2 c
dairy sour cream
1/2 tsp
thyme leaves
1/4 tsp
salt
1 medium
sliced zucchini
1 c
monterey jack cheese

IF DESIRED

3-4
slices fresh tomato

Step-By-Step

1Cook noodles to desired doneness as directed on package. Drain and rinse with hot water.

Heat oven to 350. Grease 2 quart casserole.

In large bowl, combine noodles, tuna, water chestnuts, celery, onions, mayonnaise, sour cream, thyme, and salt.
2Spoon half of tuna mixture into prepared casserole; top with 1/2 cup sliced zucchini. Repeat layers. Arrange tomato slices on top of casserole; sprinkle with cheese. Bake for 30-40 minutes or until hot and bubbly.

About this Recipe

Course/Dish: Fish, Casseroles
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, For Kids