Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn (6 1/2oz each) chunk-style
Tuna
6 oz (3 cups) uncooked Egg
Noodles
1/2 c Chopped celery
1/3 c Sliced green onions
1/2 c (to 2/3c) Dairy sour cream
2 ts Mustard
1/2 c Mayonnaise
1/2 ts Dried thyme leaves
1/4 ts (to 1/2t) salt
1 sm Zucchini, scrubbed
Sliced
1 c Shredded Monterey Jack
Cheese
1 md Tomato -- chopped

Preparation: Drain and flake the tuna. Set aside. Cook noodles
according to package directions. 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 350F for 30 minutes or until hot
and bubbly. Sprinkle with the chopped tomato.

Tips: You may substitute canned, drained and flaked salmon for the
tuna. You may wish to add some chopped fresh parsley, dill, basil or
chives to the casserole.

Source: Great American Recipes, Group 4, Card 43

Recipe By :

Browse by categories