Tuna Casserole
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| Recipe Rating: | |
| Categories: | Fish, Pasta, Quick & Easy |
| Keywords: | tuna, Casserole |
| Serves: | 4 |
| Prep Time: | 15 Min |
| Cook Time: | 30 Min |
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 sm | zucchini, sliced |
| 1 c | shredded monterey jack cheese/ cheddar |
| 1 md | chopped tomato (optional) |
Patrice Manning
Well Seasoned
Aurora, CO (pop. 325,078)
ladybug77
Member Since Feb 2011
Patrice's Notes:
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.
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.
Directions
Drain and flake the tuna.
Set aside.
Cook noodles according to package directions.
Drain and rinse in hot water.
Combine noodles with the 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 cheese. (I used colby/jack)
Bake at 350 for 30 minutes or until hot and bubbly.
Sprinkle with the chopped tomato, optional.
We found it to be lighter, more summery, than my old standby tuna casserole that uses a can of mushroom soup as the base.
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