|Categories:||Fish, Pasta, Quick & Easy|
|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|
|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)|
Pinched by swanmitch, and 81 more.
- Grocery List
DirectionsDrain 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.