Hearty Tuna Casserole Recipe
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Hearty Tuna Casserole

2 cans (6 1/2 oz each) chunk-style tuna
6 oz (3 cups) uncooked egg noodles
1/2 cup chopped celery
1/3 cup sliced green onions
2/3 cup sour cream
2 tsp good mustard
1/2 cup mayonnaise
1/2 tsp dried thyme
1/4 to 1/2 tsp salt
1 small zucchini, scrubbed & sliced
1 cup shredded Monterey Jack
1 medium tomato, chopped

Drain and flake the tuna.

Cook noodles according to the package. Drain and rinse in hot water.

Combine noodles with tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers. Top with the cheese.

Bake at 350 for 30 minutes, or until hot and bubbly. Sprinkle with chopped tomato.
 
Note: Can substitute canned salmon, and/or add fresh parsley, dill, basil or chives if desired.)

AUTHOR: Charlotte



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