Hearty Tuna Casserole

By S. Danford

Ingredients

• 2 cans (6.5 oz each) chunk style tuna
• 3 cups uncooked egg noodles
• 1/2 c chopped celery
• 1/3 c sliced green onions
• 1/2 to 2/3 cup sour cream
• 2 t mustard
• 1/2 c mayo
• 1/2 t dried thyme leaves
• 1/4 to 1/2 t salt
• 1 small zucchini, scrubbed and sliced
• 1 cup shredded monterey jack cheese
• 1 med tomato, chopped

Preparation

Step 1

Drain and flake the tuna. Set aside.
Cook noodles according to package directions. Drain and rinse in hot water.
Combine noodles with the tuna, celery and green onions.
Blend in the sour cream, mustard, mayo, thyme and salt.
Spoon half the mixture into a buttered 2 quart casserole.
Top with half the zucchini.
Repeat layers.
Top with cheese.
Bake at 350 for 30 min or until bubbly.
Sprinkle with chopped tomato.