| 2 cans | (6-1/2 oz each) chunk-style tuna |
| 6 oz | (3 cups) uncooked egg nooodles |
| 1/2 cup | Chopped celery |
| 1/3 cup | Sliced green onions |
| 1/2 to 2/3 cup | Dairy sour cream |
| 2 tsp | Mustard |
| 1/2 cup | Mayonnaise |
| 1/2 tsp | Dried thyme leaves |
| 1/4 to 1/2 tsp | Salt |
| 1 | Small zucchini, scrubbed, sliced |
| 1 cup | Shredded Monterey Jack cheese |
| 1 | Medium tomato, chopped |
1. Drain and flake the tuna. Set aside.
2. Cook noodles according to package directions. Drain and rinse in hot water.
3. Combine noodles with the tuna, celery, and green onions.
4. Blend in the sour cream, mustard, mayonnaise, thyme, and salt.
5. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers.
6. Top with the cheese.
7. Bake at 350 degrees F for 30 minutes or until hot and bubbly.
8. Sprinkle with the chopped tomato.
Tips: You may substitute canned, drained, and flaked salmon for the tuna. You may add some chopped fresh parsley, dill, basil, or chives to the casserole.