Rick Mollica
This is the best tuna casserole our family has ever had!
Ingredients
- 2 cans (6-1/2 ounces each) chunk-style tuna
- 6 ounces (3 coups) 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 shredded Monterey Jack cheese
- 1 medium tomato, chopped
Directions
- Drain and flake the tuna. Sett 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 (F) for 30 minutes or until hot and bubbly.
- Sprinkle with the chopped tomato.
Serves 4-6.