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

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

Printable Recipe Card

About Tuna Casserole

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



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