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Hearty Tuna Casserole


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Rate this recipe 4.6/5 (7 Votes)


  • 3 cups uncooked egg noodle
  • 2 cans tuna, drained
  • 1/2 cup chopped celery
  • 1/3 cup chopped green onions
  • 1/3 cup sour cream
  • 2 tsp. prepared mustard
  • 1/2 cup mayonnaise
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1 small zucchini, sliced
  • 1 cup shredded Monterrey Jack cheese
  • 1 tomato, chopped


Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 350 degrees. Grease a 2 quart casserole dish.

Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.

In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme.

Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.

Bake in preheated oven for 30 minutes, or until hot and bubbly.

Sprinkle the casserole with tomatoes before serving.


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