Tuna Casserole

1
Patrice Manning

By
@ladybug77

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.

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
30 Min

Ingredients

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
2 tsp
mustard
1/2 c
mayonnaise
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)

How to Make Tuna Casserole

Step-by-Step

  • 1Drain and flake the tuna.
  • 2Set aside.
  • 3Cook noodles according to package directions.
  • 4Drain and rinse in hot water.
  • 5Combine noodles with the tuna, celery and green onions.
  • 6Blend in the sour cream, mustard, mayonnaise, thyme and salt.
  • 7Spoon half the mixture into a buttered 2 quart casserole.
  • 8Top with half the zucchini.
  • 9Repeat layers.
  • 10Top with cheese. (I used colby/jack)
  • 11Bake at 350 for 30 minutes or until hot and bubbly.
  • 12Sprinkle with the chopped tomato, optional.

Printable Recipe Card

About Tuna Casserole

Course/Dish: Fish, Pasta, Casseroles
Other Tag: Quick & Easy
Hashtags: #tuna, #Casserole