Tuna Casserole

Patrice Manning

By
@ladybug77

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.

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
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 small
zucchini, sliced
1 c
shredded monterey jack cheese/ cheddar
1 medium
chopped tomato (optional)

Step-By-Step

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

About this Recipe

Course/Dish: Fish, Pasta, Casseroles
Other Tag: Quick & Easy
Hashtags: #tuna, #Casserole