Layered Tuna Casserole

Sharon Whitley


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.


☆☆☆☆☆ 0 votes

15 Min
40 Min


  • 3 c
    uncooked wide egg noodles
  • 2 can(s)
    (6 1/2 oz) tuna, drained,flaked
  • 1 can(s)
    (8oz) sliced water chestnuts, drained
  • 1/2 c
  • 1/3 c
    chopped green onions
  • 1/2 c
  • 1/2 c
    dairy sour cream
  • 1/2 tsp
    thyme leaves
  • 1/4 tsp
  • 1 medium
    sliced zucchini
  • 1 c
    monterey jack cheese

  • 3-4
    slices fresh tomato

How to Make Layered Tuna Casserole


  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.
  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.

Printable Recipe Card

About Layered Tuna Casserole

Course/Dish: Fish Casseroles
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy For Kids

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