layered tuna casserole

Name: Layered Tuna Casserole
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 3 cup(s) uncooked wide egg noodles; 2 can(s) (6 1/2 oz) tuna, drained,flaked; 1 can(s) (8oz) sliced water chestnuts, drained; 1/2 cup(s) celery; 1/3 cup(s) chopped green onions; 1/2 cup(s) mayonnaise; 1/2 cup(s) dairy sour cream; 1/2 teaspoon(s) thyme leaves; 1/4 teaspoon(s) salt; 1 medium sliced zucchini; 1 cup(s) monterey jack cheese; ## IF DESIRED; 3-4 - slices fresh tomato

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Sharon Whitley

Houston, TX

Updated on Nov 26, 2013

The fresh zucchini and tomatoes are a taste addition to this casserole. My husband was not a fan of tuna casserole until I found this recipe.

Rate

prep time 15 Min

cook time 40 Min

method Bake

yield 6 serving(s)

Ingredients

3 cups uncooked wide egg noodles
2 cans (6 1/2 oz) tuna, drained,flaked
1 can (8oz) sliced water chestnuts, drained
1/2 cup celery
1/3 cup chopped green onions
1/2 cup mayonnaise
1/2 cup dairy sour cream
1/2 teaspoon thyme leaves
1/4 teaspoon salt
1 medium sliced zucchini
1 cup monterey jack cheese
IF DESIRED
3-4 - slices fresh tomato

How To Make layered tuna casserole

Step 1

Cook noodles to desired doneness as directed on package. Drain and rinse with hot water. Heat oven to 350. Grease 2 quart casserole. In large bowl, combine noodles, tuna, water chestnuts, celery, onions, mayonnaise, sour cream, thyme, and salt.

Step 2

Spoon half of tuna mixture into prepared casserole; top with 1/2 cup sliced zucchini. Repeat layers. Arrange tomato slices on top of casserole; sprinkle with cheese. Bake for 30-40 minutes or until hot and bubbly.
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