tuna casserole

Name: Tuna Casserole
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 2 can(s) tuna, canned chunks, flaked and drained; 6 ounce(s) egg noodles or 2 cups; 1/2 cup(s) chopped celery; 1/3 cup(s) green onions, sliced; 2/3 cup(s) sour cream; 2 teaspoon(s) mustard; 1/2 cup(s) mayonnaise; 1/2 teaspoon(s) thyme (i use 1/4 tsp as mine was ground thyme); 1/4 teaspoon(s) salt, (i did not use salt); 1 small zucchini, sliced; 1 cup(s) shredded monterey jack cheese/ cheddar; 1 medium chopped tomato (optional)

(2 RATINGS)

119 Pinches 1 Photo

Patrice Manning

Athens, GA

Updated on Mar 14, 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.

Rate

prep time 15 Min

cook time 30 Min

method ---

yield 4 serving(s)

Ingredients

2 cans tuna, canned chunks, flaked and drained
6 ounces egg noodles or 2 cups
1/2 cup chopped celery
1/3 cup green onions, sliced
2/3 cup sour cream
2 teaspoons mustard
1/2 cup mayonnaise
1/2 teaspoon thyme (i use 1/4 tsp as mine was ground thyme)
1/4 teaspoon salt, (i did not use salt)
1 small zucchini, sliced
1 cup shredded monterey jack cheese/ cheddar
1 medium chopped tomato (optional)

How To Make tuna casserole

Step 1

Drain and flake the tuna.

Step 2

Set aside.
Step 3

Cook noodles according to package directions.
Step 4

Drain and rinse in hot water.
Step 5

Combine noodles with the tuna, celery and green onions.
Step 6

Blend in the sour cream, mustard, mayonnaise, thyme and salt.
Step 7

Spoon half the mixture into a buttered 2 quart casserole.
Step 8

Top with half the zucchini.
Step 9

Repeat layers.
Step 10

Top with cheese. (I used colby/jack)
Step 11

Bake at 350 for 30 minutes or until hot and bubbly.
Step 12

Sprinkle with the chopped tomato, optional.
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