Description
This isn’t your Grandma’s tuna casserole, but it is sure to please everybody in the family.
Ingredients
- 3 cups uncooked egg noodles
- 2 (5 ounce) cans tuna, drained
- ½ cup chopped celery
- ⅓ cup chopped green onions
- ⅓ cup sour cream
- 2 teaspoons prepared mustard
- ½ cup mayonnaise
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- 1 small zucchini, sliced
- 1 cup shredded Monterey Jack cheese
- 1 tomato, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite
- 7 to 9 minutes. Drain and transfer to a large mixing bowl.
- Add tuna
- celery
- and green onions to the noodles. Stir in mayonnaise
- sour cream
- mustard
- thyme
- and salt until well combined.
- Spoon 1/2 of the noodle mixture into the prepared casserole dish
- then layer 1/2 of the zucchini slices over top. Repeat layers once more
- then sprinkle Monterey Jack cheese over the entire casserole.
- Bake in the preheated oven until hot and bubbly
- about 30 minutes.
- Remove from the oven and sprinkle with chopped tomato before serving.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6