3 cups uncooked egg noodles
2 (6 ounce) cans tuna, drained
1/2 cup chopped celery
1/3 cup chopped green onions
1/3 cup sour cream
2 t prepared mustard
1/2 cup mayonnaise
1/2 t dried thyme
1/4 t salt
1 small zucchini, sliced
1 cup shredded Monterey Jack cheese
1 tomato, chopped
Preheat oven to 350 degrees F (175 degrees C). Grease a 2
quart casserole dish.
Bring a large pot of salted water to a boil, add noodles,
and cook until al dente; drain.
In a large mixing bowl, combine noodles, tuna, celery, and
green onion. Stir in sour cream, mustard, and mayonnaise.
Season with salt and thyme. Spoon 1/2 of the noodle mixture
into the prepared casserole dish. Arrange a layer of zucchini
over the mixture. Top with the remaining noodles, followed
by a layer of zucchini. Top the entire casserole with cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.
Sprinkle the casserole with tomatoes before serving.
Serves 6. |
