Meals Matter

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Contributed By: DCC
Great American Recipes

This is a great recipe to keep on hand for a quick meal. Zucchini and tomatoes add a fresh taste to the casserole.

Ingredients

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

Preparation

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.

Cook's Notes

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.

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