Tuna Noodle Casserole

By kmcgraw1

Ingredients

• 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
• 1/2 to 2/3 Cup Dairy Sour Cream
• 2 Teaspoons Mustard
• 1/2 Cup Mayonnaise
• 1/2 Teaspoon Dried Thyme Leaves
• 1/4 to 1/2 Teaspoon Salt
• 1 Small Zucchini, Scrubbed, Sliced
• 1 Cup Monterey Jack Cheese, Shredded

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

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, 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 degrees for 30 minutes or until hot and bubbly.