By Patrice Manning 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.
tuna, canned chunks, flaked and drained
egg noodles or 2 cups
green onions, sliced
thyme (i use 1/4 tsp as mine was ground thyme)
salt, (i did not use salt)
shredded monterey jack cheese/ cheddar
chopped tomato (optional)
1Drain and flake the tuna.
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.
10Top with cheese. (I used colby/jack)
11Bake at 350 for 30 minutes or until hot and bubbly.
12Sprinkle with the chopped tomato, optional.