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|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 small||zucchini, sliced|
|1 c||shredded monterey jack cheese/ cheddar|
|1 medium||chopped tomato (optional)|
Aurora, CO (pop. 325,078)
Member Since Feb 2011
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.
Drain and flake the tuna.
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.
Top with cheese. (I used colby/jack)
Bake at 350 for 30 minutes or until hot and bubbly.
Sprinkle with the chopped tomato, optional.