Real Recipes From Real Home Cooks ®

layered tuna casserole

Recipe by
Sharon Whitley
Houston, TX

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.

yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For layered tuna casserole

  • 3 c
    uncooked wide egg noodles
  • 2 can
    (6 1/2 oz) tuna, drained,flaked
  • 1 can
    (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 md
    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.